Strip Steaks with Country Fries
Down here a strip steak you would find in the US is called a "Bife Americano". The "country" referred to is the Argentine pampa.
This recipe is a good way to add alittle flavor and interest. One ingredient whic is not so common in the States is fennel. In Argentina it is as common and almost as cheap as celery. Start marinating the beef the day before you plan to cook it, in the refrigerator.
4 o 5 strip steaks, about 8 oz each
For the marinade:
1/2 bottle dry red wine, the cheap stuff
Peel of one orange, sliced in thin strips
4 cloves of garlic, sliced
Fresh or dry tarragon
Green pepper corns, crushed
Country fries:
1 large sweet onion, cut in strips
2 fennel bulbs, cut in strips
12 - 16 ounces sausage - Argentine chorizo parrillero or sweet Italian sausage, sliced
2-1/2 pounds potatoes for frying
oil for frying
salt and pepper
1.) Place the steaks in a glass or ceramic dish in one layer. Scatter the garlic, tarragon, orange peel and pepper corns over them. Cover with the red wine, cover the dish and put put in the refrigerator at least 12 hours.
2.) About an hour before cooking, take the steaks out and let them drain. Reserve the marinade.
You may want to do the fries before the following step. If so, jump ahead to step 4.
3.) Cook the steaks on the grill until done as you like them. The best grill to use is the cast-iron Argentine plancha, ridged with a grease channel around the edge. Any ridged-type kitchen grill will do, or put then on the gas grill which all you gringos have.
4.) Julienne the potatoes and fry them in plenty of oil until golden brown. Place on paper towels to drain and reserve.
5.) Sautee the suasage slices in a skillet over high heat until browned. Remove from the pain and drain excess fat.
6.) Add the fennel and onion strips to the skillet and cook until golden. Add the fried potatoes and sausage and heat until hot, about a minute. Salt and pepper to taste.
7.) While cooking the fries, reduce the marinade in a sauce pan until it thickens some, to make a sauce.
8.) Serve the steaks with some of the sauce, and the fries.
This recipe is a good way to add alittle flavor and interest. One ingredient whic is not so common in the States is fennel. In Argentina it is as common and almost as cheap as celery. Start marinating the beef the day before you plan to cook it, in the refrigerator.
4 o 5 strip steaks, about 8 oz each
For the marinade:
1/2 bottle dry red wine, the cheap stuff
Peel of one orange, sliced in thin strips
4 cloves of garlic, sliced
Fresh or dry tarragon
Green pepper corns, crushed
Country fries:
1 large sweet onion, cut in strips
2 fennel bulbs, cut in strips
12 - 16 ounces sausage - Argentine chorizo parrillero or sweet Italian sausage, sliced
2-1/2 pounds potatoes for frying
oil for frying
salt and pepper
1.) Place the steaks in a glass or ceramic dish in one layer. Scatter the garlic, tarragon, orange peel and pepper corns over them. Cover with the red wine, cover the dish and put put in the refrigerator at least 12 hours.
2.) About an hour before cooking, take the steaks out and let them drain. Reserve the marinade.
You may want to do the fries before the following step. If so, jump ahead to step 4.
3.) Cook the steaks on the grill until done as you like them. The best grill to use is the cast-iron Argentine plancha, ridged with a grease channel around the edge. Any ridged-type kitchen grill will do, or put then on the gas grill which all you gringos have.
4.) Julienne the potatoes and fry them in plenty of oil until golden brown. Place on paper towels to drain and reserve.
5.) Sautee the suasage slices in a skillet over high heat until browned. Remove from the pain and drain excess fat.
6.) Add the fennel and onion strips to the skillet and cook until golden. Add the fried potatoes and sausage and heat until hot, about a minute. Salt and pepper to taste.
7.) While cooking the fries, reduce the marinade in a sauce pan until it thickens some, to make a sauce.
8.) Serve the steaks with some of the sauce, and the fries.
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