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Gaucho Steak Frites

  • Beef
Time2 TimeAmerican
Gaucho Steak Frites

Steak Frites? Or Papas Fritas Provencal as they were know and loved by our founders when they spent a few years living in Buenos Aires!

In this recipe we have used a beautiful quality bavette steak which we salted well with a good quality sea salt. You can then cook over hot coals or in a smoking hot pan turning every so often until core temp reaches 52ºC leave to rest. Then slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.

ingredients

FOR THE STEAK

  • Bavette Steak
  • Good quality sea salt
  • Garlic Butter Seasoning
  • 50g Butter (melted with a good shake of garlic butter seasoning)

FOR THE FRITES

  • Frozen French Fries
  • Bunch of parsley - Finely Cut
  • Tablespoon of Oregano
  • Tablespoon of Gaucho
  • One red chopped chilli
  • 3 garlic cloves finely minced.
  • Good pinch of salt
  • Tsp black pepper
  • Redwine vinegar (to taste)
  • Olive oil (100ml approx)

Buy the items

Garlic Butter Seasoning
Garlic Butter Seasoning
225g £8.99
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Gaucho Chimichurri Rub
Gaucho Chimichurri Seasoning
220g £8.99
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Directions

  1. Get your fries in the oven and you BBQ or Pan heating
  2. Salt the bavette well
  3. You can then cook over hot coals or in a smoking hot pan turning every so often until core temp reaches 52ºc leave to rest.
  4. Once the steak is resting make the mix for the Fries!
  5. Combine all the ingredients for the fires (minus the fries which should be cooking by now) and set aside. This can also be done in advance!
  6. Once the steak has rested, slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.
  7. Take your cooked fries and toss a tablespoon of the fries mix through them, with a little extra salt and vinegar.
  8. Plate up and enjoy with a large glass of Malbec!

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