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Join Daniel and Mirra from The Perennial Plate as they make a Steak and Potato dish inspired by their visit to Francis Mallman's 1884 Restaurant in Argentina.

Patagonian Potatoes


  • 1 large russet potato

  • 2 tablespoons clarified butter

  • Salt


  1. Peel the potato and slice into very thin circles using a mandolin.

  2. Heat the pan and add clarified butter. Arrange the potatoes in a circular pattern.

  3. Press something heavy on top and let cook for 10 to 15 minutes over medium heat, making sure not to turn it up too high and burn the potatoes.

  4. (The slower this goes, the less char you will have and the more even crispiness. Also, the thinner the potatoes, the crispier they will be.)

  5. After 10 minutes, take the weight off the top and season the potatoes.

  6. Continue cooking until they are translucent on top. The potatoes will shrink a bit, so rearrange them to make sure there are no gaps.

  7. Check for color, flip and season other side.

Patagonian Potatoes



  • 1 cup minced parsley

  • 1/2 cup minced oregano

  • 2 cloves of garlic

  • 1 teaspoon dried chili flake

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • Salt and pepper


  1. Mince all the ingredients and combine them together.

  2. Add more vinegar and oil if you want a less thick consistency.

  3. This will last for a week or so in the fridge and the flavors will come together more.




  • Cast Iron pan

  • Choice grass-fed beef steak (in this case we use a porterhouse, but really you could use any piece. The thicker the better, over an inch is recommended)

  • Cooking oil

  • Butter

  • Spring of thyme or oregano

  • Clove of garlic


  1. Season the meat with lots of salt and let it sit out while you prepare the other components.

  2. Then dry the meat off and salt again while your cast iron pan is heating up.

  3. Add oil to the cast iron and sear that steak hard.

  4. Once it has got some serious color, flip it over, let it sear on the other side for about a minute.

  5. Then add the butter, garlic and oregano.

  6. Base the steak in the butter - depending on how thick your steak is, this could be a 30 second thing or an 8 minute process. For an inch thick piece of meat after the sear I would give it about a minute of basting.

  7. Let the meat rest for a good 10 minutes.

  8. Then heat the pan up and throw the steak back on for 10 seconds just to heat up the exterior again.

  9. Serve directly on the potatoes so the juices drip through. And, of course, top with the chimichurri salsa.





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- [Voiceover] This is Mirra. She's the camera girl. - [Voiceover] This is Daniel. He's the chef. - [Voiceover] We travel the world making videos about sustainable food. When we get home, we cook some of our favorite dishes inspired by these adventures. This is The Perennial Plate in the Kitchen. Argentina is famous for its beef. It used to be all grass-fed beef, and sadly they've switched to more of the US model of feedlot raised cattle. There are still a few great examples of grass-fed beef ranches, and we went and visited one of them. It was gorgeous and the meat was delicious, and we did this incredible asado where they take a whole rib and they roast it all day over an open fire. It's incredible. - I ate a potato. - And Mirra ate a potato. When I was thinking about what to cook, I realized I should just copy the favorite thing I had in Argentina, which was Francis Mallmann's Patagonian potatoes with steak and chimichurri sauce. It doesn't get more Argentinian than that. So, I'm just going to dry off our meat a little bit so it gets a better sear. Then, season your steak and set it aside. Russet potato, a classic. Peel it. Turn your heat on to low. Take clarified butter and put a generous amount into the pan. Take your potatoes and make 'em pretty. Make a pretty design like that. - [Mirra] Beautiful. - Yeah, it's so nice. Add a little more butter and sprinkle some salt on top. Then, put something heavy on top of the potatoes to weight them down. And let that cook. So, while that's cooking, I'm just going to pick off these oregano stems. Pick off a similar amount of parsley. Chop it up. Mince two garlic cloves. Add a teaspoon of chili flake. Add some red wine vinegar, olive oil, salt. OK, so there's your chimichurri. Back to the potatoes. Going to take that off now that it's pressed and a little bit compact. Hot. OK, so we have our steak and we have our butter, oregano and garlic. So, we're going to grab the steak again and put more salt on it. I know it seems like a lot of salt, but it's going to make it really, really good. Take your clarified butter, put a generous amount in the pan and sear that. I'm going to turn on this fan. Whoa. - [Mirra] Are you going to flip it? - Hmm, cannot take pictures, not enough storage. - It's amazing. - It's important that you rest your steak maybe 10 minutes. - You'll get some soon, OK? - A little overcooked.

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