So, continuing on our Rugby World Cup theme we are looking at Argentina and New Zealand today and some of the great dishes and ingredients from those countries. We have a Rib-eye Steak served with Chimchurri sauce that is very popular in Argentina and New Zealand Lamb Cutlets with Garlic Lemon and Paprika. Hope you enjoy these lovely dishes.
Chimichurri Rib-eye Steak with Steamed new potatoes
Chimichurri is a green sauce that is traditionally served with barbecued or grilled meat in Argentina. Rib-eye is my favourite cut of beef for a steak, as it has a perfect balance between flavour and value for money.
• 450g (1lb) baby new potatoes 4 x 200g (7oz) rib-eye steaks, well trimmed
• 1 tbsp olive oil
• fresh coriander leaves, to garnish fresh tomato and red onion salad, to serve
• 4 spring onions, trimmed and chopped
• 4 garlic cloves, peeled
• 1 red chilli, seeded
• 1 bunch fresh ﬂat-leaf parsley 3 tbsp red wine vinegar
• 2 heaped tsp dried oregano pinch of hot paprika
• Pinch of ground cumin
• Sea salt and freshly ground black pepper
Place the new potatoes in a steamer and sprinkle over a little salt, then cook for about 15 minutes, until tender.
Meanwhile, heat a barbecue or cast-iron griddle pan. Rub the steaks with a little of the olive oil and season with salt and pepper. Place on the barbecue or griddle pan for 4–5 minutes on each side for medium rare – leave them on a little longer if you prefer your meat more well done. Transfer to a warm plate and loosely cover with foil. Set aside to rest for about 5 minutes.
To make the chimichurri sauce, put the spring onions, garlic, chilli, parsley, vinegar, oregano, paprika, cumin and 3 tablespoons of water in a liquidiser and blend to a smooth sauce. Divide among 4 dipping bowls.
Carve the steaks on the diagonal and arrange a steak on each warmed plate (or use one large platter). Garnish with the coriander leaves and add the steamed new potatoes and a dipping bowl of the chimichurri sauce. Serve with a separate dish of the tomato and red onion salad.
Lamb Cutlets with Garlic Lemon and Paprika
This marinade is wonderful with lamb and would also work well with any type of lamb leg steaks or sideloin chops, depending on what is available. Lamb cutlets are that bit more expensive, but they take no time to cook. The longer you can marinade this, the better the flavour, so it’s well worth preparing in advance.
• 2 garlic cloves, crushed
• finely grated rind and juice of 1 lemon
• 2 tbsp rapeseed oil
• 2 tsp smoked paprika
• 2 tsp chopped fresh oregano or thyme
• 1 tsp clear honey
• 12 lamb cutlets, well trimmed
• sea salt and freshly ground black pepper
• peach, feta cheese and rocket salad, to serve
• teamed baby new potatoes, to serve
Place the garlic, lemon rind and juice, oil, paprika, herbs, honey and some salt and pepper
in a shallow non-metallic dish. Stir until well combined. Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours, covered with clingfilm in the fridge if time allows.
When you’re ready to cook, light the barbecue, preheat a grill to medium or heat a griddle pan. Shake the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or arrange on a grill rack or a griddle pan. Cook for 6–8 minutes, until cooked through, turning once. Remove from the heat and leave the lamb cutlets to rest for a couple of minutes.
To serve, arrange the lamb cutlets on warmed serving plates with the peach, feta and rocket salad and some steamed baby new potatoes.