Steak Dinner

Baked Potatoes

Ingredients:

• 2 medium sized Yukon gold potatoes

Method:

1. Prick the potatoes with a fork. Drop into a pot of boiling salted water until fork tender, 25-20 minutes.
2. Strain potatoes out of the water and allow to cool slightly
3. Halve potatoes and cook in the pan from the steak until crisp and golden, 4-5 minutes.

Chimichurri

Ingredients:

• 1 bunch Italian parsley, leaves only, chopped
• 2-3 sprigs oregano, leaves only, chopped
• 1 small red onion, minced
• 4 garlic cloves, minced
• 2 tablespoons (30 ml) dried oregano
• 1 teaspoon (5 ml) chili flakes
• ¼ cup (60 ml) red wine vinegar
• ½ cup (120 ml) olive oil
• Salt and pepper

Method:

1. In a medium bowl, combine the parsley, oregano, onion, garlic, dried oregano, chili flakes, vinegar, and olive oil. Season with salt and pepper. Refrigerate until needed.

Pan-Seared Ribeye Steaks

Ingredients:

• 2x 6-8 ounce (170-227 g) ribeye steaks
• Salt and pepper
• 1 tablespoon (15 ml) olive oil
• 3 tablespoons (45 ml) butter
• 1 sprig rosemary
• 1 sprig thyme
• 2-3 garlic cloves, lightly crushed

Method:

1. Season the steaks well with salt and pepper. Allow them to come to room temperature.
2. Heat the oil in a cast-iron pan over medium high heat. Transfer the steaks to the pan and allow to cook until a golden crust forms, 3-5 minutes.
3. Flip the steaks, and add the butter, rosemary, thyme, and garlic. Baste the steaks as the continue to cook, 4-5 minutes more for medium rare.
4. Transfer the steaks to a cutting board and allow to rest for 5-8 minutes before slicing.
5. Serve with the potatoes, chimichurri and watercress salad, if desired.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

instagram.com/natipastel