Baked Potatoes
Ingredients:
- 2 medium sized Yukon gold potatoes
Method:
- Prick the potatoes with a fork. Drop into a pot of boiling salted water until fork tender, 25-20 minutes.
- Strain potatoes out of the water and allow to cool slightly
- 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:
- 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:
- Season the steaks well with salt and pepper. Allow them to come to room temperature.
- 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.
- 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.
- Transfer the steaks to a cutting board and allow to rest for 5-8 minutes before slicing.
- Serve with the potatoes, chimichurri and watercress salad, if desired.
All Recipes for Mucho Machado were developed and written by Chef Natalia Machado
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