Happy Summer, everyone! With Memorial Day come and past, we have (un)officially entered that wonderful time of year full of backyard cookouts, long and lazy afternoons by the water, and hopefully plenty of sun. In that spirit, this week’s recipe takes a turn to the far south for inspiration. While a traditional South American cookout, or churrasco, is done over an open flame with all the meats skewered on long, metal rods, skipping the open fire for a gas grill and simply grilling the cuts of meat is completely fine, and will still give you some of the most delicious steak you’ve ever had. If you can find it, Argentine vacio or Brazilian picanha is the best choice for this recipe. Everything will get done extremely fast, so prepare all ingredients ahead of time. Paired with a bright, acidic chimichurri, this is a balanced meal full of protein, healthy fats, and complex carbohydrates.
- 1 Pound Argentine vacio steak, preferably grass fed
- 3 garlic cloves, thinly sliced
- 1 shallot, minced
- 1 pound red potatoes, quartered
- 2 T olive oil, +¼ Cup olive oil
- 2 T fresh cilantro, chopped
- ¼ C fresh parsley
- 1 T Red Wine Vinegar
- Salt and Pepper
- Prepare the potatoes:
- Preheat your oven to 400 degrees F. Toss the potatoes with the remaining olive oil, shallot, and garlic, and then spread in an even layer across a baking pan or casserole dish.
- Roast the potatoes for 45-60 minutes, tossing occasionally, or until the potatoes have become golden and crispy along the outside.
- Preheat your grill over high heat, if you are using gas, or build an even layer of very hot coals in a charcoal grill. Liberally salt and pepper the steak, and grill until medium rare, approximately 3 minutes per side, depending on the thickness of the steak.
- Prepare the chimichurri sauce:
- Combine the cilantro, parsley, half of the garlic, and half of the shallot in a small bowl. Mix in the vinegar, and then slowly stream in the ¼ C. olive oil as you mix the sauce. It won’t look like a vinaigrette, but it should hold a pretty consistent texture. Season with salt and pepper, and serve drizzled atop the steak.
Nutrition: 4 oz. steak, 4 oz. potatoes, 2 T chimichurri sauce