Argentinean marinated flank steak with grilled spring onions, ricotta whipped mash potatoes and served with a smoky red Chimichurri sauce. Chimichurri pronounced “chim-ee-choo r-ee”
Ingredients
Directions
1 flank steak
1 jar pre-made tomatillo salsa
1 lb. Lamb’s Supreme® Original mashed potatoes (M16)
1/4 cup cream
1/2 cup ricotta cheese
1 1/2 Tbsp. butter
1 bunch green onions
2 limes - sliced
1 bunch fresh oregano
Red Chimichurri Sauce:
4 tsp. black pepper
8 tsp. kosher salt
8 tsp. crushed red chili flakes
4 Tbsp. smoked paprika
8 Tbsp. dried oregano
16 Tbsp. fresh lemon juice
2 bundles cilantro
8 bundles parsley
8 red bell pepper, seeds and pith removed
16 green onions, trimmed
6 cloves garlic, peeled
2 1/2 cups red wine vinegar
2 cups extra virgin olive oil
Red Chimichurri Sauce:
Steak Prep:
#M16 Lamb’s Supreme® Original Mashed:
Plate Assembly:
Yield
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