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Bife de ancho with Humitas and Chimichurri dressing
4:48pm Tuesday 19th June 2012 in Eating In
Even if the sun hasn’t realised it yet, the time is ripe to start planning your next barbecue. Diana Pilkington gets some meaty inspiration from Mike Reid, executive chef at restaurant chain Gaucho - best known for its Argentine steaks
Bife de ancho with Chimichurri dressing
500g rib eye steak
5 tbsp olive oil
Large bunch of parsley, finely chopped
Large bunch of coriander, finely chopped
½ onion, very finely chopped
½ red pepper, very finely chopped
2 cloves of garlic, finely chopped
1 tsp of Aji Molido (Argentinian dried
and crushed red pepper)
4 tsp sherry vinegar
Salt and pepper
For the dressing, mix all the ingredients together in a bowl.
Loosen with a little more olive oil if necessary.
Marinade the meat for one hour in the fridge (not much more as the vinegar will begin to cook the meat). Take out 15 minutes before cooking.
Ensure the coals are at the correct temperature. You should be able to hold your hand above the grill for only one or two seconds. It shouldn’t burn, but you should feel a warm constant heat, but no flames.
Grill the meat, turning only once to allow even cooking.
Leave to rest for ten minutes next to the grill.
Slice and serve.
Makes two, to accompany steak
250g salted butter
110g corn husks
125g white flour
150g granulated sugar
½ a small onion
1 tin of sweetcorn kernels
Chop the onion and melt the butte
Drain the water from the corn and blend with the onion, butter, flour, sugar and salt in a food processor until very smooth.
Soak the corn husks in hot water for 10 minutes, until soft.
Place one leaf of basil in the centre of the corn husk, along with 100g of the humita mix, spooned in, then wrap the corn husk around it, forming a plump dumpling.
Tie each end with corn husk strip.
Bring a pan of water to boil and cook the humitas in the water for 15 minutes, until set and fully cooked through.