Steak with Three Sauces
Argentineans adore their beef and serve it very simply: either grilled or barbecued with sauces on the side. Try this with a full bodied red wine, like a Merlot, Cab Sav or something more unusual like a Tempranillo, Monastrell or Durif.
- 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
- 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.
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