Argentinian-Style Poutine with Steak & Chimichurri
Prep Time
Cooking Mode
Potatoes
2 lb fingerling or baby potatoes, halved lengthwise
2 large shallots, halved lengthwise and cut into thin wedges
2 tbsp olive oil
1 ¾ cups cheese curds, coarsely chopped (or diced provolone cheese)
Chimichurri Sauce
¾ cup flat-leaf parsley stems and leaves, finely chopped
¾ cup cilantro stems and leaves, finely chopped
2 green onions, thinly sliced
1 garlic clove, finely chopped
¼ cup olive oil
1 tbsp white wine vinegar
Red pepper flakes, to taste
Steak and Gravy
2 striploin or rib-eye beef steaks, each about 1 inch (2.5 cm) thick
1 tbsp olive oil
1 shallot, diced
2 garlic cloves, finely chopped
2 tbsp unbleached all-purpose flour
2 cups low-sodium beef broth
Fleur de sel, to taste
Potatoes
2 lb fingerling or baby potatoes, halved lengthwise
2 large shallots, halved lengthwise and cut into thin wedges
2 tbsp olive oil
1 ¾ cups cheese curds, coarsely chopped (or diced provolone cheese)
Chimichurri Sauce
¾ cup flat-leaf parsley stems and leaves, finely chopped
¾ cup cilantro stems and leaves, finely chopped
2 green onions, thinly sliced
1 garlic clove, finely chopped
¼ cup olive oil
1 tbsp white wine vinegar
Red pepper flakes, to taste
Steak and Gravy
2 striploin or rib-eye beef steaks, each about 1 inch (2.5 cm) thick
1 tbsp olive oil
1 shallot, diced
2 garlic cloves, finely chopped
2 tbsp unbleached all-purpose flour
2 cups low-sodium beef broth
Fleur de sel, to taste
Directions
1Potatoes: With the rack in the lower third, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2On the baking sheet, toss the potatoes and shallots with the oil. Season with salt and pepper. Arrange the potatoes cut-side down. Bake for 30 to 35 minutes or until nicely browned.
3Remove the baking sheet from the oven. Immediately add the cheese curds to the baking sheet and mix well to melt the cheese slightly.
4Chimichurri Sauce: Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
5Steak and Gravy: On a plate, season the steaks with salt and pepper.
6In a large skillet over medium high-heat, brown the steaks in the oil for 3 to 4 minutes on each side for rare or until cooked to your desired doneness. Transfer to a clean plate and let rest while you make the gravy.
7Add the shallot and garlic to the same skillet. Cook over medium heat, stirring, until golden, about 1 minute. Sprinkle with the flour and continue to cook for 1 minute while stirring. Gradually whisk in the beef broth. Bring to a boil. Simmer over medium-low heat for 5 minutes or until the gravy has thickened. Season with salt and pepper.
8On a work surface, slice the steaks. Add any juices accumulated on the plate to the skillet of gravy. Sprinkle the steaks with fleur de sel, to taste.
9Toss the potatoes and cheese with half of the chimichurri. Divide among four bowls. Cover with the gravy. Top with the steaks and remaining chimichurri. Serve immediately.
Disclaimer
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Personal Note
Personal Note
