![]() Just note, flank and skirt steak is typically a litter thinner and will cook a little faster than a ribeye or sirloin. Boneless ribeye is what I used for this recipe/is pictured. Some personal favorites are boneless ribeye, hanger, sirloin (NY strip), flank, and skirt steak. You can make this recipe with any cut of beef. Just note, I slice one extra time than demonstrated (4 times total) so each wedge is about 1/2 an inch thick on the skin side. This article is really helpful in creating perfect potato wedges. They’re super flavorful and taste like real french fries. It’s the perfect blend of spices for baked fries. For this recipe, I’m using crispy baked russet potato wedges seasoned with garlic powder, onion powder, paprika, salt, and pepper. Steak and frites is french for steak served with french fries. Chimichurri should not be too fine or too pureed.ĭon’t have a blender? A Ninja Single Serve or NutriBullet will work just fine. ![]() Always use fresh ingredients and no shortcuts for the most authentic results! Combine fresh parsley, fresh cilantro, red wine vinegar, garlic cloves, olive oil, and spices in a blender or food processor and pulse until smooth and slightly granular. How to Make Chimichurri SauceĬhimichurri is really easy to make at home. Also, check out chimichurri chicken skewers and chimichurri shrimp. It really could be the pesto sauce of Argentina. I’m usually anti-condiments or sauces when it comes to steak…BUT chimichurri is the absolute exception.Ĭhimichurri is loaded with spicy, tangy, and citrusy flavors all at once. It’s typically used on beef or chicken as a marinade or condiment. Steak Frites with Chimichurri Sauce RecipeĬhimichurri sauce is an Argentinian, herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices.
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