Uruguayan

Churrasco de Res con Papas y Salsa de Chimichurri

Name: Churrasco de Res con Papas y Salsa de Chimichurri
Total time: 50 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 1 lb beef steak; 2 lbs potatoes, cubed; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1/2 cup chopped parsley; 1/4 cup chopped oregano; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper

Grilled beef steak with potatoes and fresh herb sauce.

50 minutes4 servings

Method

Preheat grill to high. Season steak with salt and pepper. Grill 5 minutes per side for medium-rare.
Toss potatoes with oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
In a bowl, mix vinegar, herbs, garlic, and oil. Let sit 10 minutes.
Serve steak with potatoes and chimichurri sauce.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains

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