Steak with Three Sauces
Photography by Manja Wachsmuth.
Argentineans adore their beef and serve it very simply: either grilled or barbecued with sauces on the side.
INGREDIENTS
Three Herb and Caper Sauce
½ cup each basil, mint and parsley leaves
2 cloves garlic, roughly chopped
2 tablespoons capers
6 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper
Red Chimichurri
½ medium red onion, chopped
3 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 cup packed parsley leaves
1 tablespoon sherry or red wine vinegar
4 tablespoons olive oil
1 tablespoon water
½ teaspoon sea salt
Horseradish Cream
¼ cup sour cream
½ cup horseradish sauce
¼ cup cream, softly whipped
sea salt and ground pepper
METHOD
Use your favourite cut of beef – I have used a large piece of rump and bone-in scotch fillet.
Rub lightly with oil and season generously with sea salt and ground pepper.
Cook on a preheated barbecue or ridged grill plate until done to your liking.
Transfer to a large platter and rest for a few minutes. Serve with one or all of the following sauces.
Three Herb and Caper Sauce: Put the herbs, garlic and capers in a food processor and season well. Process until finely chopped. Add the oil and process until it is smooth and bright green. Add the vinegar. Makes 1 cup
Red Chimichurri: Put the onion, garlic, paprika, cumin and parsley in a food processor and process until finely chopped. Add the sherry and oil and process again. Add the water and salt and pulse to combine.
Horseradish Cream: Put the sour cream in a bowl and whisk until smooth. Stir in the horseradish then the cream. Season.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!