Steak Patagonian Potatoes And Chimichurri
Join Daniel and Mirra from The Perennial Plate as they make a Steak and Potato dish inspired by their visit to Francis Mallman's 1884 Restaurant in Argentina.
- 1 large russet potato
- 2 tablespoons clarified butter
- Large cast iron pan
- Peel the potato and slice into very thin circles using a mandolin, maybe half a centimeter.
- Heat the pan and add clarified butter. Then arrange the potatoes in a circular fashion.
- Press something heavy on top and let cook for 10-15 minutes on a medium flame (depending on your stove) - making sure not to turn it up too high and burn the potatoes.
- The slower this goes, the less char you will have and the more even crispiness. Also, the thinner the potatoes, the crispier they will be.
- After 10 minutes, take the weight off the top and season the potatoes.
- Continue cooking until they are translucent on top. Also, the potatoes will shrink a bit, so you can rearrange them to make sure there are no gaps in your design.
- Check for color, flip and season other side.
- 1 cup minced parsley
- 1/2 cup minced oregano
- 2 cloves of garlic
- 1 teaspoon dried chili flake
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper
- Mince all the ingredients and combine them together.
- Add more vinegar and oil if you want a less thick consistency.
- This will last for a week or so in the fridge and the flavors will come together more.
- Cast Iron pan
- Choice grass-fed beef steak (in this case we use a porterhouse, but really you could use any piece. The thicker the better, over an inch is recommended)
- Cooking oil
- Spring of thyme or oregano
- Clove of garlic
- Season the meat with lots of salt and let it sit out while you prepare the other components.
- Then dry the meat off and salt again while your cast iron pan is heating up.
- Add oil to the cast iron and sear that steak hard.
- Once it has got some serious color, flip it over, let it sear on the other side for about a minute.
- Then add the butter, garlic and oregano.
- Base the steak in the butter - depending on how thick your steak is, this could be a 30 second thing or an 8 minute process. For an inch thick piece of meat after the sear I would give it about a minute of basting.
- Let the meat rest for a good 10 minutes.
- Then heat the pan up and throw the steak back on for 10 seconds just to heat up the exterior again.
- Serve directly on the potatoes so the juices drip through. And, of course, top with the chimichurri salsa.