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.
1 large russet potato
2 tablespoons clarified butter
Peel the potato and slice into very thin circles using a mandolin.
Heat the pan and add clarified butter. Arrange the potatoes in a circular pattern.
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.
(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.)
After 10 minutes, take the weight off the top and season the potatoes.
Continue cooking until they are translucent on top. The potatoes will shrink a bit, so rearrange them to make sure there are no gaps.
Check for color, flip and season other side.
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
Mince all the ingredients and combine them together.
Add more vinegar and oil if you want a less thick consistency.
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)
Spring of thyme or oregano
Clove of garlic
Season the meat with lots of salt and let it sit out while you prepare the other components.
Then dry the meat off and salt again while your cast iron pan is heating up.
Add oil to the cast iron and sear that steak hard.
Once it has got some serious color, flip it over, let it sear on the other side for about a minute.
Then add the butter, garlic and oregano.
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.
Let the meat rest for a good 10 minutes.
Then heat the pan up and throw the steak back on for 10 seconds just to heat up the exterior again.
Serve directly on the potatoes so the juices drip through. And, of course, top with the chimichurri salsa.
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