Reproducing food from a trip abroad can sometimes be challenging, especially when hard to find ingredients or complex ways of cooking are involved. None of that when you cook Argentinian Parilla style, especially with the help of two great kitchen gadgets from OXO Good Grips. The new Salad Dressing Shaker allows you to fill to the measured marks and then shake all the ingredients together. The easy pour and seal spout allows effortless serving and is great for storing in the fridge. The Instant Read Meat Thermometer really does take the guess work out of rare, medium, well done. Just pop the end into the meat for an instant read out.
Argentinian Parilla Style comes from the traditional restaurants that serve grilled meat, a complete nose to tail treat, including black pudding, sweetbreads and chitterlings (intestines) or just a fantastic juicy steak, enough for two in a single serving. In addition to amazing quality, it’s cooked to order on a giant grill. A massive indoor BBQ that throws out the fragrance of gently caramelising meat into the street, each time the restaurant door is opened.
There’s no need for fancy rubs, this is fresh food at its best. Steak, a small bowl of chopped tomato, red pepper and shallots and another of Chimichurri. An oil and vinegar dressing, bright with chopped fresh herbs, just enough vinegar to have a bite and enough oil to smooth the flavour. The Chimichurri is spooned over the fragrant meat straight from the grill, giving a tang to the tender sweet meat. My version gives a wonderful crust to your steak and by slicing it, makes it go a little further. The Chimichurri has a smoky hint from the sweet paprika (pimenton).
Whats your favourite for throwing on the griddle pan or BBQ?
Parilla Style Steak And Chimichurri Sauce
- 500g rib steak
- salt and pepper to taste
- 150mls extra virgin olive oil
- 60mls sherry vinegar
- 15g fresh basil, finely chopped
- 40g fresh parsley, finely chopped
- 5g fresh oregano, finely chopped
- 1/2 teaspoon sweet paprika (pimenton)
- 1/2 a shallot, very finely chopped
- salt and pepper to taste
- Generously season the steak with the salt and pepper
- Heat a griddle pan or heavy based frying pan, until hot enough to sear
- Place the steak on the griddle for medium rare cook for about 5 minutes each side, including the edges. This will ensure a tasty outer crust and render the fat
- Meanwhile place the oil and vinegar into the Salad Dressing Shaker and shake together
- Add the remainder of the ingredients, except the salt and pepper and shake well together
- Add the salt and pepper to taste
- Remove the steak from the pan to a warm plate, using the thermometer check the temperature, remembering that it will cook a couple of degrees more whilst it’s resting. If not done enough return to the pan for a couple of minutes only
- Serve thinly sliced and scattered with the Chimichurri Sauce
Internal Steak Temperatures
Rare 45-50c 120-125f Medium rare 55-60c 130-135f Medium 60-65c 140-145f Medium well 65-70c 150-155f Well done 70c and above 160f and above
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