Last 16 – Day 1 sees a return to Argentina
The first knockout games of the 2018 World Cup sees the World Cup of BBQ return to Argentina for the second time, to cook T-Bone Steak, Chimichurri with Patagonian Potatoes.
Chimichurri is popular throughout South America, with each country having its own take. Traditional Argentinean chimichurri sauce is usually made in a mortar and pestle or by chopping the herbs very finely. I did cheat and used a food processor.
Patagonian Potatoes are basically potatoes sliced using a mandolin and then layered together and cooked in butter.
The Cook
This was a pretty straightforward cook. I made the chimichurri in advance and stuck it in the fridge until I was ready to cook the dinner. For the steak, I simply removed them from the fridge 1 hour before I wanted to cook, and drizzled some olive oil over them with a sprinkling of salt.
The potatoes were thinly sliced used a mandolin (mind those fingers)! I couldn’t get Russet potatoes so used Charlotte potatoes instead. I put 30g of unsalted butter in a pan and once melted layer your potatoes into the pan. Turn the pan up to a medium / high heat and cook for around 15 minutes.
The Verdict
I slightly overcooked the steak. I did them 3 minutes one side and 2 the other. They would have been much better 2 minutes one side and 1 minute the other. To serve I placed the Patagonian potatoes on the plate and sat the steak on top, and then spooned some chimichurri onto the steak.
The steak was bought from my local butcher, Carl Woods. Even though I over-cooked it, it was still delicious. They only cost £8.50, so I would encourage you to try your local butchers rather than buy from supermarkets.
T-Bone Steak with Chimichurri and Patagonian Potatoes
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
- Serving Size3
Ingredients
For the T-Bone Steak
- T-Bone Steak (1 per person)
- Drizzle of Olive Oil
- Sea Salt
For the Chimichurri
- ½ Bunch of Parsley, about 4 Tbsp finely chopped
- 2 Tbsp finely chopped fresh Oregano
- 4 Garlic Cloves (Crushed)
- 4 Tbsp finely diced Green Onions
- 1 Small Red Chili Pepper
- 2 Tbsp Red Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- 4 Tbsp Olive Oil
For the Patagonian Potatoes
- 4 Charlotte Potatoes
- 30g Unsalted Butter
- 1 Tsp Salt
Method
Make the chimichurri in advance of starting your cook. Combine all the ingredients together in a food processor, with the exception of the vinegar and oil and pulse until finely diced. Spoon the mixture into a bowl and then add in the vinegar and oil and mix well.
Just before cooking the steaks, make the potatoes. Slice them very thinly on a mandoline but do not place them in water as this will remove the starch and prevent the potatoes from sticking together.
Heat a large cast-iron skillet over medium-high heat and add the butter, tilting the pan to spread the butter as it melts. working from the outside in, lay your sliced potatoes in the pan, making sure you overlap them. Cover the whole pan. The video below will help with the technique here:
Finally, cook your steak directly on the BBQ. I also added a couple of oak wood chunks. When your steaks are done remove them from the BBQ and let them rest for a few minutes. Remove the potatoes from the pan and place on a plate. Sit the steak on top of the potatoes, and then spoon over the chimichurri or serve on the side.
