INGREDIENTS
- – Rump steak.
- – Salt trains.
- – Black pepper.
- – Olive oil.
- Chimichurri:
- – Smoked paprika 4 tbsp.
- – Floor chili 2 tbsp.
- – Chile with 1 CDTA.
- – Dry oregano 4 tbsp.
- – Recent oregano 2 tbsp.
- – Thyme 1 tbsp.
- – Parsley 2 tbsp.
- – Complete garlic 1 unit
- – Water ½ properly properly.
- – Apple cider vinegar ½ properly.
- – Orange and grapefruit juice ½ properly.
- – Butter 150 g.
- – Sal.
- For the provoleta:
- – Provoletta.
- – Greek olive tapenade:
(Greek olives, garlic, basil, anchovies, garlic, olive oil, capers).
- For the salad:
- – I scream.
- – Arugula.
- – Avocado.
- – Eggplants.
- – Rabanitos.
- – Lemon French dressing.
In the present day two kitchen geniuses get collectively cooking-recipesnahuelpomponio and cooking-recipesagustinbranas to show us the way to put together this spectacular dish! QUADRILE STEAK with CHIMICHURRI EMULSION , CRESRS and PROVOLETA .
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Process :
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1.For the steak : Minimize steaks 3 cm thick, season with salt and pepper and grill
2.For the provoleta : Minimize into slices, let it air and cook dinner the grill.
3.Course of the tapenade components and canopy the cheese.
4.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.
5.Cowl the meat with the chimi.
6.For the salad : lower the avocados into halves and grill. Cook dinner the eggplants over embers and peel them entire. Combine the watercress and arugula with the avocados, eggplants and radishes. Make a French dressing and season.
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Should you tried this recipe and need to share the way it turned out, use the cooking-recipes and cooking-recipescooking-recipes.
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