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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.