Churrasco
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1
Salt2 tbsps
Oregano (fresh)1 cup
Parsley (chopped fresh)1 cup
Virgin Olive Oil (extra)1 tbsp
Crushed Red Pepper2 tbsps
Sweet Paprika (spanish)1 tsp
Ground Cumin1 cup
White Vinegar2 tbsps
Red Wine Vinegar4 cups
Vegetable Oil (for frying)2 cup
Garlic (minced fresh)1
Sea SaltDirections:
1
Pound filet mignons with mallet to 1/8-inch thickness
2
Season with salt and pepper and quickly grill on both sides
3
Serve with Green Chimichurri Sauce and Argentinean Fries
4
Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds
5
Add spices and white vinegar and pulse again
6
Transfer to bowl
7
Stir in red wine vinegar and fold in roasted peppers
8
Cut the potatoes into sticks 1/4 inch wide and about 3 inches long
9
Dry with paper towels
10
Heat oil in saucepan to 350 degrees F
11
Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes
12
Remove to a plate lined with paper towels
13
Repeat with remaining potatoes
14
Into a large bowl, put the parsley and garlic
15
Transfer to a jar and cover with olive oil
16
Increase oil temperature to 375 degrees F
17
Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes
18
Drain on fresh paper towels
19
Sprinkle with salt and toss with some parsley-garlic mixture
20
Toss and serve immediately