Steak Potato Alambritos With Chimichurri Recipe 475

Steps:

• First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
• Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
• Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
• Slice the steak. Serve it with the chimichurri on the side.

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

Steps:

• 1. In a large, glass baking dish, combine the beef, dry rub spices, red wine vinegar and W sauce. Stir well to coat evenly, let marinate overnight. Combine all of the ingredients for the chimichurri sauce, stir well to combine. Cover and refrigerate overnight. 2. Remove the beef from refrigerator 30 minutes before cooking, so it comes to room temperature. Add the potatoes to a medium pot, cover with cold water, add 2 teaspoons of salt and cook on medium heat, just until fork tender. Remove from heat, drain, then cover with cold water for a few minutes. Remove the chimichurri sauce from the refrigerator, taste for salt, let it come to room temperature. 3. Drain the potatoes, season lightly with salt, pepper, and a drizzle of olive oil. To assemble the skewers, add 2 pieces of meat, 2 potatoes, then repeat so you end up with 6 pieces of meat and 4 potatoes per skewer. When done making the skewers, move the top rack in oven so it 10 inches from broiler. Preheat the broiler for 6 to 7 minutes. 4. Arrange skewers on a foil-lined baking sheet. Broil for 5 minutes for medium/rare, 8 minutes for medium, and 10 minutes for medium well. All ovens vary, so you may want to test out one skewer after 6 minutes so they don't overcook. Remove from oven, tent with foil paper and let sit for 5 minutes. Yields up to 8 servings. Serve with rice, beans, and a salad or warm corn tortillas.