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Argentinian Steak and Fries https://www.metro.ca/userfiles/image/recipes/bifteck-argentin-frites-11584.jpg PT20M PT15M PT35M
To make creamy chimichurri :In a bowl, combine parsley, greek feta dressing, apple cider vinegar, garlic and chili flakes. Set aside.In another bowl, stir together mayo, BBQ sauce, and hot sauce. Set aside.Arrange fries in 2 aluminum foil grill pans.Place on a preheated barbecue and grill on medium high, shuffling for 15 minutes until golden and crisped.Season flank steak with oil, salt and pepper.Grill on high for 4 minutes on each side for medium rare. Let rest 5 minutes. Slice thinly against the grain and transfer to a platter;.Spoon creamy chimichurri over slices.Garnish fries if desired and serve with reserved spicy mayo dip.
4-6
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creamy Chimichurri: 1/2 cup (125 ml) parsley, finely chopped 1/3 cup (80 ml) Renée's Greek Feta dressing and dip 2 tablespoons (30 ml) apple cider vinegar 2 cloves garlic, minced 1 teaspoon (5 ml) red chili flakes 1/4 cup (60 ml) Heinz Seriously Good Mayonnaise 2 tablespoons (30 ml) Diana Gourmet Original BBQ Sauce 1 teaspoon (5 ml) hot sauce 4 cups (1 L) Selection shoestring fried potatoes 1 1/2 lbs (675 g) flank steak 1 tablespoon (15 ml) olive oil 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) pepper Optional chopped parsley, grated parmesan and pepper
Argentinian Steak and Fries

Argentinian Steak and Fries

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4-6
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • creamy Chimichurri:
  • 1/2 cup
    (125 ml)
    parsley, finely chopped
  • 1/3 cup
    (80 ml)
    Renée's Greek Feta dressing and dip
  • 2 tablespoons
    (30 ml)
    apple cider vinegar
  • 2
    cloves garlic, minced
  • 1 teaspoon
    (5 ml)
    red chili flakes
  • 1/4 cup
    (60 ml)
    Heinz Seriously Good Mayonnaise
  • 2 tablespoons
    (30 ml)
    Diana Gourmet Original BBQ Sauce
  • 1 teaspoon
    (5 ml)
    hot sauce
  • 4 cups
    (1 L)
    Selection shoestring fried potatoes
  • 1 1/2 lbs
    (675 g)
    flank steak
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1 teaspoon
    (5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    pepper
  • Optional
    chopped parsley, grated parmesan and pepper
Imprimer ma sélection

Preparation

To make creamy chimichurri :

In a bowl, combine parsley, greek feta dressing, apple cider vinegar, garlic and chili flakes. Set aside.

In another bowl, stir together mayo, BBQ sauce, and hot sauce. Set aside.

Arrange fries in 2 aluminum foil grill pans.

Place on a preheated barbecue and grill on medium high, shuffling for 15 minutes until golden and crisped.

Season flank steak with oil, salt and pepper.

Grill on high for 4 minutes on each side for medium rare. Let rest 5 minutes. Slice thinly against the grain and transfer to a platter;.

Spoon creamy chimichurri over slices.

Garnish fries if desired and serve with reserved spicy mayo dip.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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