Beef entrecote with chimichurri

You don't need complicated recipes to enjoy a healthy and tasty dinner. Today Miguel Ángel, author of Green Peppers , gives us a good example of this with this recipe that stands out both for how easy it is to make it, and for the spicy and spicy touch that this traditional Argentine sauce gives it.

Chimichurri is a traditional Argentine sauce that is ideal to accompany meat. Its preparation is very simple and we can customize it with the spices that we like the most. I always recommend letting it rest for a couple of days before using it, as its flavor will be more accentuated and the result will be even tastier. Of course, if you have not had the foresight to do it in advance, you can prepare it at the moment.

To cook the meat I use my cast iron skillets and griddles , which are ideal for these types of short cooking times that are carried out at high temperatures.

To make the meat, I recommend that you heat the pan to medium-low heat and, when it is hot, raise the temperature until you get the perfect point. So, you put a splash of oil and make the meat to your liking. The salt, always put it at the end and preferably in flakes.

To accompany the entrecotes, I have opted for some simple fried peppers. I have chosen them in various colors to give the dish more attractiveness and the procedure has been the same as for making the meat: heat the pan, in this case a skillet , add a generous jet of oil, cook the peppers for a few minutes and sprinkle a few salt flakes before serving.

Ingredients for 4 people):

4 beef entrecotes

2 garlic cloves

10 black peppercorns

a tablespoon of oregano

a few sprigs of parsley

1 bay leaf

1 cayenne chilli (or more, according to your taste)

150 g mild olive oil

30 g sherry vinegar

salt

Elaboration:

1. Chop the bay leaf very small with the help of a knife.

2. In a mortar , crush the garlic cloves, a pinch of salt, black pepper, parsley and cayenne. When we have obtained a paste, add the oregano, the chopped bay leaf, the oil and the vinegar and mix well. We booked.

3. We heat up an iron skillet . Better to do it first over medium heat and then increase the power of the fire. We make the entrecotes to our liking. Once off the griddle, sprinkle with a few flakes of salt.

4. While the entrecotes are being made, we can fry the peppers. To do this, heat a skillet pan over medium heat. Once hot, raise the heat and add the peppers. You see stirring so that they are done evenly. In about 5 minutes you will have them at their point. At the end, sprinkle a few flakes of salt.

5. We serve immediately accompanying the chimichurri entrecote and peppers.