Grilled Beef with Chimichurri Potato Salad
Argentina is known for its excellent beef, potatoes, and aromatic spices. Its most famous sauce is chimichurri, which is used in this recipe to wrap potato salad and also as a sauce for meat.
Ingredients
Potato salad:
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1 kg of potatoes, cut into 2.5 cm cubes
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1/2 cup chopped celery
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1/2 cup finely chopped red pepper
Grilled Beef:
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1kg brisket steak
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2 tablespoons of olive oil
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1 teaspoon paprika
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1 teaspoon Ground Black Pepper
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1 teaspoon Thyme Leaves
Preparation Method
- Cook the potatoes in boiling water with a little salt for 8 to 10 minutes or until soft.
- Drain them well. Put them in the fridge for 1 hour. Just before serving, add the celery and red pepper. Toss with ½ cup of chimichurri sauce.
- Rub the meat with oil. Combine paprika, pepper, thyme, and salt in a bowl.
- Sprinkle both sides of the meat with the spice mixture, evenly. Place in the fridge for 1 hour.
- Grill over medium-high heat for 6 minutes on each side or until cooked through.
- Serve with the rest of the chimichurri sauce and potato salad.
