Skirt Steak with Chimichurri and Yuca Fries

I like to make plans. I like having everything all set and ready to go. I like to be 30 minutes early to any movie, so we can get the good seats. If I’m going to a concert, I like to have the tickets ready to go, not try to pick them up off some scalper at the door. And most of all, I love restaurant recommendations. There’s nothing better than going to a restaurant your best friend and taste guru has highly recommended. I like to be guaranteed a good meal. I’m never more disappointed than when a dinner excursion results in disappointment or a mediocre meal – somehow I always feel compelled to eat something incredible afterwards to compensate.

When Jonathan and I were planning our honeymoon, we were also planning the wedding and we definitely went off to Buenos Aires, Iguazu and Mendoza without much besides hotels and flights booked. Jonathan assured me that you can get an awesome steak at any hole in the wall restaurant in BA, and that we didn’t need reservations. I had my doubts but decided to trust Jon since he’s been there so many times and was so enthusiastic about the quality of steak down there.

Jon of course was right and we had some pretty fantastic dinners while we were travelling. The best meals we had by far were the most impromptu ones, where we just walked into the only place we could find that was open.  Part of the reason the beef is so fantastic is that Argentina is one of the few countries that raises all grass-fed beef. Recently, our friends at US Wellness Meats sent us a bunch of amazing grass-fed samples – with skirt steak among them.

In Buenos Aires, a really traditional dinner is skirt steak served with three sauces – chimichurri, red chimichurri and salsa criolla. Our unplanned simple steak dinners we stumbled across were my favorite of the trip, and also the best. I’d like to think I came home with some of that go-with-the-flow attitude – but Jon will definitely say I’m still as crazy as before, especially when it comes to food.

INGREDIENTS
(serves 2)

2 skirt steaks
1 yuca, julienned

For the Steak and Yuca Fries:

1. Season the steak with salt and pepper. Heat a cast iron skillet until very hot. Oil lightly and sear steak on both sides. Cook until it reaches your desired temperature, about 8 minutes for medium rare.
2. For the fries, julienne the yucca and gift it a quick rinse. Heat about 3 inches of canola oil and fry the yuca until crispy. Lay to drain on a paper towel to absorb excess oil.

For the Green Chimichurri:
Blend ingredients in food processor and serve cold, or at room temperature.
1/8 c red wine vinegar
2/3 c olive oil
1 c fresh parsley
¼ c fresh oregano
Few sprigs fresh mint
2 cloves raw garlic
1 tsp red pepper flakes
Salt and pepper

For the Red Chimichurri:
Whisk ingredients together in a small bowl. Let sit for at least 1 hour before serving, cold or at room temperature.
1/8 c red wine vinegar
2/3 c olive oil
2 tsp paprika
1 tsp cayenne
2 cloves raw garlic, zested
1 tsp cumin, toasted and ground
2 bay leaves
2 tsp red pepper flakes
Salt and pepper

For the Salsa Criolla:
1/8 c red wine vinegar
2/3 c olive oil
1 red onion, diced
1 small jalapeno, roasted and diced
2 plum tomatoes, diced
Few sprigs parsley, chiffonnade
Salt and pepper

What to do:

1. Roast pepper and dice. Dice tomatoes.
2. Mince onion, chiffonnade parsley.
3. Mix ingredients together in a small bowl. Season with salt and pepper.

 © 2013 Jonathan and Jessica Meter

Tagged as: Argentina, Buenos Aires, chimmichurri, grass fed beef, green chimmichurri, honeymoon, Iguazu, Mendoza, red chimmichurri, red wine, salsa criolla, Skirt steak, steak dinner, US Wellness Meats, waterfalls, yuca fries