Steak and Fries With Chimichurri Sauce
Before we dive into the recipe, it's essential to understand the health benefits of pasture-raised beef. Unlike conventionally raised cattle that are typically confined to feedlots, pasture-raised beef comes from animals that graze on open fields. This difference in lifestyle has several advantages:
- Leaner Meat: Pasture-raised beef is often leaner and lower in overall fat content compared to grain-fed beef. This means you can enjoy the rich, robust flavors of beef without excessive saturated fat, which is better for your heart health.
- Higher Omega-3 Fatty Acids: Grazing on natural pastures provides cattle with a diet rich in omega-3 fatty acids. These heart-healthy fats are known to reduce inflammation and support brain function.
- Lower Omega-6 Fatty Acids: Unlike grain-fed cattle, pasture-raised cows have lower levels of omega-6 fatty acids. Balancing the ratio of omega-3 to omega-6 fatty acids is essential for reducing the risk of chronic diseases.
- More Nutrients: Pasture-raised beef is also packed with essential vitamins and minerals, including vitamin E, vitamin A, and antioxidants.
Cooking pasture-raised beef to perfection requires some finesse. Here are some tips to help you achieve a tender, flavorful result:
- Cook Low and Slow: Slow-cooking pasture-raised beef can make all the difference. It allows the meat to tenderize and develop its rich flavors. You'll be rewarded with a melt-in-your-mouth experience.
- Beef Cooking Temperature Table: It's essential to monitor the internal temperature of your steak. Here's a general guide for achieving your preferred doneness:
- Rare: 125-130°F
- Medium Rare: 135-140°F
- Medium: 145-155°F
- Medium Well: 160-165°F
- Well Done: 170°F and above
Understanding the role of each ingredient is essential for elevating the dish:
- 1 lb FFF Flank Steak: The star of the show. Flank steak is a lean cut that cooks well when prepared correctly.
- Salt, Pepper, Garlic Powder: These seasonings enhance the flavor of the steak, so don't skimp on them. Adjust the quantities to suit your taste.
- Potatoes (or your favorite Fries): The choice of potato and how you prepare them can make or break your side dish. Opt for your favorite variety and consider seasoning them for extra flavor.
- Chimichurri Sauce:
- 1/2 Cup Olive Oil: Provides richness and depth to the sauce.
- 3 Tablespoons Red/White Wine Vinegar: The acidity balances the flavors and enhances the "herbiness".
- 4 Cloves Garlic: Adds a strong, aromatic punch.
- 1/2 Cup Chopped Parsley: The main herb, contributing freshness.
- 1/4 Cup Chopped Cilantro: Offers a slightly different flavor dimension to the sauce.
- 1 Tablespoon Oregano (Dried or Fresh): Infuses the sauce with earthy, aromatic notes.
- Salt, Pepper: Season to taste to ensure a well-balanced sauce.
Before you start cooking, gather the necessary tools:
- Frying pan
- Oven or air fryer for making fries
- Mixing bowls
- Cutting board and knife
Now, let's transform these cooking tips and ingredients into a simple guide that even beginners can follow:
- Defrost your Steak and season with the Salt, Pepper, and Garlic powder
- Tip: Take the steak out of the refrigerator and allow it to come to room temperature before cooking. This helps ensure even cooking.
- You can also assemble the sauce in a food processor or even a morter and pestle.
If you happen to have leftovers, store them properly to maintain their quality. Separate the steak, fries, and chimichurri sauce into airtight containers. Keep the steak in the fridge for up to four days, the fries in the fridge for up to 6 days (reheat in the oven or air fryer for the best results), and the chimichurri sauce for... a long time, the oil and the acid will help to preserve it. Be sure to reheat the steak gently to avoid overcooking.
Variations on the Recipe
This recipe is versatile and can be customized to suit your preferences. Here are some ideas to make it your own:
- Different Cuts of Beef: While flank steak works beautifully for this recipe, you can explore other cuts like ribeye, sirloin, or New York strip for a richer flavor.
- Spicy Chimichurri: Add some heat to the chimichurri sauce with a diced jalapeño or red pepper flakes for a fiery kick.
- Herb Variations: Experiment with different herbs for the chimichurri sauce, such as mint, basil, or tarragon, to create unique flavor profiles.
- Potato Alternatives: Instead of traditional fries, try sweet potato fries, roasted veggies, or even a healthy side salad.
Q: Can I use a different type of vinegar for the chimichurri sauce?
A: Yes, you can experiment with different types of vinegar. Red wine vinegar, white wine vinegar, or even apple cider vinegar can work well. They will each contribute slightly different flavors to the sauce.
Q: What can I do if I prefer a different level of doneness for the steak?
A: Adjust the cooking time and temperature to achieve your preferred level of doneness. Use a meat thermometer to ensure precision.
Q: Can I make the chimichurri sauce in advance?
A: Absolutely! The chimichurri sauce can be made ahead and stored in the refrigerator for several weeks. Just be sure to bring it to room temperature so the oil melts and then give it a good stir.
- 1 lb FFF Flank Steak
- Garlic Powder
- Potatoes (or your favorite Fries)
- Chimichurri Sauce
- 1/2 Cup Olive Oil
- 3 Tablespoons Red/White wine vinegar
- 4 Cloves Garlic
- 1/2 Cup Chopped Parsley
- 1/4 Cup Chopped Cilantro
- 1 Tablespoon Oregano (Dried or Fresh)
- Defrost your Steak and season with the Salt, Pepper and Garlic powder.
- Prep Potatoes and start your fries — tip for making them crispy without frying: toss in corn starch followed my avocado oil and salt. Bake at 425 degrees Fahrenheit until desired crispiness (may need to shake tray to redistribute every 15 minutes or so).
- Place steak in a pan and start cooking on low heat. Flip once after one minute, then remove from heat. Heat pan to high heat and sear to finish, 135 Degrees Fahrenheit internal for medium rare. Let rest.
- While your steak is resting and you are finishing your potatoes, assemble your chimichurri sauce.
- Mix wet ingredients together, then add the rest in slowly, stirring as you add. Let sit for 5 mins.
- Serve steak and fries topped with your Chimichurri sauce and enjoy!