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Grilled Beef with Chimichurri Potato Salad
Argentina is known for its excellent beef, its potatoes and its aromatic spices. Its most famous sauce is chimichurri, which is used in this recipe to coat the potato salad and also as a sauce for the meat.
Ingredients
potato salad:
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1kg potato, cut into 1 inch cubes
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1/2 cup chopped celery
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1/2 cup finely chopped red pepper
grilled beef:
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1kg flank steak
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2 tablespoons olive oil
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1 teaspoon Thyme Leaves
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1 teaspoon Salt Mill
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2 tablespoons Chimichurri
Preparation Method
- Cook the potatoes in boiling water with a little salt for 8 to 10 minutes or until soft. Drain them well. Place them in the fridge for 1 hour. Just before serving, add the celery and the red pepper. Stir in the chimichurri.
- Rub the meat with olive oil. Combine the paprika, pimento, thyme and salt in a bowl. Sprinkle both sides of the meat evenly with the spice mixture. Place in the fridge for 1 hour.
- Grill over medium-high heat for 6 minutes on each side or until desired. Serve with the rest of the chimichurri sauce and the potato salad.
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