This Argentinian bbq feast has become a favourite at home. It’s reasonably quick and easy to prepare, and is full of vibrant colours and flavours.  It looks great thrown together on a large wooden chopping board, jamie style.  You can pick and choose elements of this dish, and while you really only need either the salsa or the chimmichurri to accompany the beef, I’ve prepared and posted the recipe for both, so you can take your pick!

Beef is a staple in Argentinian cuisine, and is generally grilled on the bbq and served with chimmichurri sauce.  Their secret to beautifully juicy, flavoursome beef is plenty of salt, and it is truly amazing how much flavour the salt brings out in this recipe.

I’ve adapted and combined a number of donna hay and delicious magazine recipes for this feast.  The potatoes, sour cream and salsa are also great accompaniments to a roast chicken.

argentinian bbq steak
serves 4

1kg rump steaks (about 2 steaks)
rock or sea salt

method

Cover both sides of each steak in a good tablespoon of salt. (Don’t worry, it will be wiped off later.)  Place in a container in the fridge for atleast 1 hour, or until ready to bbq. Once all other elements have been prepared, preheat your bbq or griddle to high. Wipe down the steaks with paper towel and bbq for 3-4 minutes each side for medium rare.  Allow to sit for 5 minutes before slicing into 1cm thick slices (be sure to slice against the grain). Be sure to have a cloth handy as the juices will run all over the place. Arrange on a large cutting board with potatoes or serve with accompaniments of your selection.  If you opt for the chimmichurri, drizzle over the top of the beef and potatoes.

 

potatoes & sour cream
serves 4

1kg sebago or chat potatoes chopped into quarters
1 tsp smoked paprika
300ml sour cream
2 garlic cloves, crushed
1/2 bunch chives, finely chopped
2 tbsp olive oil
1 tbsp butter
s&p

method

Preheat the oven to 200° celcius. meanwhile, pre-steam the potatoes until a fork goes through (should still be fairly firm).  Place on a baking tray lined with baking paper, drizzle in oil, dot with butter and sprinkle with paprika and s&p.  Place in oven and roast for 30 minutes or until golden brown.  It would be a good idea to begin preparing the salsa (if you choose to do the salsa) while the potatoes are baking as the oven is required for the capsicums too.  If the potatoes are ready before all other elements, leave in the oven (turned off) with the door slightly ajar. For the sour cream sauce, mix the sour cream together with the chives and garlic, season to taste, place in a serving bowl and refrigerate until required. When ready to serve, arrange the potatoes on the board with the steak, and serve the sour cream to the side.

 

chimmichurri

1/3 cup flat leaf parsley, roughly chopped
2 tsps rosemary, finely chopped
1 bayleaf, finely chopped
1 tsp smoked paprika
1/2 tsp chilli flakes
1/2 bird’s eye chilli, finely chopped (omit if you want it milder)
1 clove garlic, crushed
3 tbsp red wine vinegar
3 tbsp olive oil
s&p

method

Place all ingredients in a bowl, mix to combine and set aside.  When ready to serve, drizzle over the steak and potatoes on the board.

 

spicy salsa

1 tsp chilli powder or cayenne pepper
250g cherry tomatoes, halved
2 yellow capsicums, halved, membrane & seeds removed
1/2 cup flat leaf parsley, roughly chopped
1 tbs red wine vinegar
1 birdseye chilli, finely chopped
2 tsp olive oil

method

Preheat the oven to 200° celcius. Place the capsicum, skin side up on a baking tray, lined with baking paper. Place in the oven and roast until the skins become charred and pockets of air begin to appear.  Remove from oven and place in an airtight container for at least 15 minutes – this helps to remove the skins.  Remove the skins.  Cut the capsicum into cubes and toss with all other ingredients and season to taste.  Place in a serving bowl.

 

egg & lettuce salad

4 soft boiled eggs
1 romaine or butter lettuce, leaves separated and washed
2 tbsp buttermilk
1/2 cup whole egg mayonnaise
2 tbsp white wine vinegar
2 tbsp chopped chives

method

Place the eggs into a pot of cold water (ensure there is enough water to completely cover the eggs) and bring to the boil.  Once the water has reached boiling point, allow the eggs to boil for 4 minutes (this will result in medium cooked eggs, so the yolk should still be slightly gooey in parts). Remove pot from the heat, and pour the hot water out. It’s easiest to peel eggs while still hot, so my trick is to gently crack the egg shell and peel while running the egg under a cold tap.  Slice into quarters.  In a jar or dressing shaker, place the mayonnaise, white wine vinegar and buttermilk and shake. Adjust to taste.  Layer the lettuce, eggs and chives in a salad bowl and drizzle with the creamy dressing.