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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

Ingredients

  • 1 large russet potato

  • 2 tablespoons clarified butter

  • Salt

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Transcript

- [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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