Carnes.Campoverde Beef Skirt Steak with Chimichurri Potatoes from e @tubocaagua
Ingredients
- 1 Kg Skirt Veal Meat Campo verde
- 10 small potatoes
- 1 jar chimichurri sauce
- 1 splash of chamomile wine
- EVOO
- Salt and Pepper
- First of all, we boil the potatoes, keeping their skins on, in a pot with a little salt. When they are tender, we remove them, cool them, cut them in half and set them aside.
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Season the meat with salt and pepper and sear it well in a pan with a little EVOO. It is important to keep the heat high so that a "crust" forms on the bottom of the pan. When it is well browned, set it aside.
- We leave the pan heating up and when it reaches a good temperature we add the chamomile so that the alcohol boils abruptly, raising the settled part of the pan, which will be key to the flavour of our dish. We will leave it on high heat until the alcohol evaporates.
- We cut the Carnes.Campoverde Beef Skirt into pieces and add it to the pan with the sauce we have created. We add the chimichurri sauce along with the potatoes and cook for about 15-20 minutes so that the meat finishes cooking and the sauce integrates well with all the ingredients.
We will let it cool and then eat!