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Ingredientes
- Six 7-oz beef tenderloin steaks (1 1/2 inches thick) Coarse sea salt Tortilla Espanola see recipe Chimichurri Sauce Raichlen see recipe Salsa Criolla see recipe
Direcciones
- Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a warm fire for about 8 min per side for medium rare. Let the steaks stand for 3 min, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla.
- WINE RECOMMENDATION: The jalapenos and the garlic in the chimichurri add in noticeable heat to the grilled meat. Look for a Merlot with sufficient fruit to tolerate the spice, such as the 1995 Bodegas Weinert from Argentina or possibly, from California, the 1995 Tessera or possibly the 1995 Franciscan.
- Description: "Argentineans love beef. In fact in Buenos Aires many locals eat beef a dozen times a week. So great is their respect for this noble meat which no Argentinean would ever dream of marinating it or possibly of seasoning it with anything other than salt. Still, two con"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 420 | |
| Calories from Fat 193 | 46% |
| Total Fat 21.41g | 27% |
| Saturated Fat 8.32g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 108mg | 5% |
| Potassium 656mg | 19% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 53.09g | 85% |
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