BUENOS AIRES GRILL RECIPES

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ARGENTINIAN GRILLED BEEF TENDERLOIN RECIPE - STEVEN ...



Argentinian Grilled Beef Tenderloin Recipe - Steven ... image

Argentineans love beef. In fact in Buenos Aires many locals eat beef a dozen times a week. So great is their respect for this noble meat that no Argentinean would ever dream of marinating it or of seasoning it with anything other than salt. Still, two condiments are commonly served with grilled meats: a gusty parsley-garlic sauce called chimichurri and a robust relish called salsa criolla. The former is a cross between pesto and vinaigrette, made with fragrant fresh flat-leaf parsley and a nose-blasting dose of garlic. (Don't worry about bad breath: the parsley acts as a breath freshener.) Salsa criolla combines tomatoes, onions and peppers.As in North America, a typical Argentinean steak house would serve baked potatoes or french fries. But at least one Buenos Aires restuarant—Las Naszarenas—also offers a sort of pan-fried potato-onion frittata called Tortilla Española. More Amazing Steak Recipes

Provided by Steven Raichlen

Yield 6

Number Of Ingredients 5

Six 7-ounce beef tenderloin steaks (1 1/2 inches thick)
Coarse sea salt
Tortilla Española
Chimichurri Sauce
Salsa Criolla

Steps:

  • Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Española and bowls of Chimichurri Sauce and Salsa Criolla.

BUENOS AIRES PRESS SANDWICH RECIPE - FOOD.COM



Buenos Aires Press Sandwich Recipe - Food.com image

Make and share this Buenos Aires Press Sandwich recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 5

1 loaf challah, rich bread or 1 loaf other soft rich bread
8 ounces brie cheese, cut in 1/4-inch slices
1 bunch fresh basil, trimmed, leaves only
20 -30 slices of oven-roasted tomatoes or 20 -30 slices sun-dried tomatoes
butter

Steps:

  • Split the bread in half lengthwise and place a layer of brie on top of the bottom half of the loaf.
  • Top with a layer of tomatoes and fresh basil.
  • Replace the top layer of bread and brush with butter.
  • Press the sandwich into a panini grill and grill until toasted.
  • Cut into serving pieces, can be served hot or cold.

Nutrition Facts : Calories 264.1, FatContent 11.3, SaturatedFatContent 5.9, CholesterolContent 57.3, SodiumContent 459.8, CarbohydrateContent 29.2, FiberContent 1.9, SugarContent 2.5, ProteinContent 11.7

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