INGREDIENTS
- -Rump steak.
- -San entrefina.
- -Black pepper.
- -Olive oil.
- Chimichurri:
- -Smoked paprika 4 tbsp.
- -Floor chili 2 tbsp.
- -Chile in keeping with 1 CDTA.
- -Dried oregano 4 tbsp.
- -Recent oregano 2 tbsp.
- -Thyme 1 tbsp.
- -Parsley 2 tbsp.
- -Entire garlic 1 unit.
- -Water ½ effectively effectively.
- -Apple cider vinegar ½ effectively.
- -Orange juice, grapefruit, ½ effectively.
- -Butter 150 grs.
- -Sal.
- For the provoleta:
- – Provoleta.
- -Cornstarch.
- -Aceto discount.
- -Butter.
- -Fried onions.
- -Toasted almonds.
- For the puree:
- -Cooked mashed potato ½ kg.
- -Ointment butter 150 grs.
- -Juice of 1 lemon.
- -Lemon preserves ¼ unit.
- -Zest of 1 lemon.
- -Milk c/n.
- -Salt and pepper.
- .
1.For the steak: Season the steak and grill it.
2.For the provoleta: Reduce into slices, let it air and coat with the starch. Brown with the butter on either side, sprinkle with the vinegar discount and canopy with fried onion and toasted almonds.
3.For the chimichurri: Warmth the water with the vinegar and hydrate the spices within the boiling liquid together with the garlic clove. Add the citrus juice, oil, chilies and herbs. Season.
4.For the puree: Boil the entire potato with pores and skin and cook dinner till it is rather tender. Make a puree.
5.Season the butter with lemon juice and zest and preserved lemon peel. Season. Emulsify the puree with the milk and compound butter and season.
EAT NOW!.
