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This is my beef.


shuley
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Argentine inspired dinner.

To be honest, I wasn't looking forward to a red meat challenge entry...just wasn't in the mood. And then I remembered having chimichuri a while back and thinking how I needed to try that at home. Started looking into Argentine cuisine and made a plan. Once again, I'm so glass challenge for me to do something new and the results were stellar. My husband told me he was in love with this dinner. There is the back story,now on to the cook.

The day before the cook I set about making the chimichuri sauce. I found a recipie from the splendid table that looked consistent with several other recipies that I perused, so I decided to use that one.3e8cb77a47575c7aa6b23e001c6d422a.jpg assembled ingredients, the boiled the water and added the pepper flakes and salt.58bb21de2676c0ea2abfa8e5be0682f3.jpgthen chopped up the remaining ingredientsf7fbd80bb1459d9de53efaad4bc3bde3.jpgmixed in the pepper mixture after it has cooled.4cb4536c46cbc29e31a6e548010f1e2d.jpgput it in the fridge overnight.

Then what to go with my chimichuri and flank steak? Argentine empanadas of course! In my searching I came across a noticable trend of ground beef- green olive, hard boiled egg, and raisin filling. I was intrigued. First I got together my ingredients for the dough.579954e5e5bb6d5200330287a76299ad.jpg

For those wondering- the p on the egg is because I use pasturized eggs (especially when I want to cook with my young sons).37872ea74b23cc2b92465e0849ded410.jpgcut the butter in tiny cubes. Then mixed together.3a5832b62a214836508c72c48307ad02.jpg then added the liquid and kneeded. The recipie I was basing this on called for far too much liquid, but luckily I was able to adjust and save the dough.74af3167ba26b8330f2745296fa30426.jpgonwards To the filling! 965f2472b1ae97706efbd4fdef0c7913.jpg

I cooked up the onion until translucent added the garlic, then added the ground beef a bit later.5190b48d186994df242736ab4f9d1bce.jpg while that was cooking,I chopped up the rest of the ingredients.cbe5292ba65e153bff79549b3bcdc7de.jpg

After the meat had cooled a bit I mixed it all together and this started smelling REALLY good.6fab315d088938403f6179ef71abe291.jpgthen I started working on the dough.f6df88b759789ec319456fb341df0f5b.jpgrolled put and cut into circles.f3622d8d29700e5bee5b7e4b19c3071d.jpgI Started filling and sealing...this definitely got easier as I worked with them.7e6e917622ac6ce2c153219fd2b60eb1.jpgbrushed them all with some egg.

The chimichuri had meanwhile gone on the steaks and been tossed to coat.db957a1222a09e6c8daf8d6f46216fbb.jpg it was marinating for about 2 hours.

The recipie for steak with chimichuri that I saw was over a kind of potato pancake that was made with slices. Well I didn't want to make a lot of those and was having company so I decided to make a layered sliced potato dish.844f0f662c511a6fff894ac0acdfa638.jpggot my ingredients.da7e7aa14e7a4aea617fb197164298eb.jpgStarted prepping.1fc2550c9ed392d5f6e2e69b531c7f76.jpgthen layering. I repeated for several layers and then.32b26e6ee283c2e6928307c8d20d2e90.jpginto koko Kamado. 40 minutes later...on went the empanadas.2214f71683a3974b9ed2c18035c08ce4.jpg they took about 20 minutes until they were golden brown.cd36d19535f2aff029a3d0be74f40aef.jpgLuckily, getting it up to like 500 degrees only took a couple minutes. Then on went the flank steaks.a26a517e09bccd1305e33372f41a9ac7.jpgflipped After a little over 3 minutes.9f16db7c5d3897533abf94a5e855b633.jpg

3 minutes more and wow these smell good.a5ae0d71a2dedef93c261b120f0e007e.jpg

Slight rest, and a prayer that I didn't over cook them and....4286367c2de3537791cdb4a7f22e874a.jpgOMG goodbc68d6e163ba140dc2c893f8bb588166.jpg

472821be68e3cfbd19dd7a3d5b02779b.jpg

First Off, I had never cooked flank steak before and it was amazingly delicious, I felt like it was very tender (not expecting that because I had read that was an issue) and very very juicy. The chimichuri was fantastic and just made this fabulous. My kids, and my nieces are so much of this meat it wasn't even funny. The kept asking for seconds and thirds! The empanadas were so good too. Awesome crust and the filling was meaty and salty and sweet. And the potatoes were perfect for soaking up all of the delicious meat juices and chimichuri.

Thank you Kamado Guru challenge! I love the things I try because of you!

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What did the cannibal chef say when complimented on the entree'? " My kids and my nieces are so much of this meat" :-o

Beautiful post and cook!  Shows a great level of ambition and skill.

Edited by scdaf
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Nicley done looks like a great meal never seen a p on an egg before

Outback Kamado Bar and Grill[emoji621]




Thank you. I always buy the pasturized eggs when I think my kiddos might be cooking with me. One of them seems to still out everything in his mouth which totally grosses me out....
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Very nice detailed cook. Looks delicious. Love flank and flat iron steaks. They work really well for a flavor packed marinade. Great entry. 


Thank you. I very much like flank steak so I will probably do it again. Skirt steak caught my eye as well...it looked a little thin for this application but looked like it would be amazing for tacos or tortas.
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Well, you went ALL OUT Shuly!!  Empanadas too!!  Great winning entry for sure.


Thank you! Empanadas were something I had always wanted to try, because it seemed like they had such potential but the ones I bought were always kind of bland.... Glad these had quite the flavor kick to them. Anyway, I told my husband that this month I finally stopped caring about winning. I am just looking at this as a way to push me to do something new. Besides, I wasn't winning anyway ;)
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What did the cannibal chef say when complimented on the entree'? " My kids and my nieces are so much of this meat" :-o

Beautiful post and cook!  Shows a great level of ambition and skill.


Hahaha. It took me a while to realize that I had a typo but man, I laughed when I got it.
I assure you, no children were harmed in the making of this dinner ;)
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