#argentinian steak

So me and my friend Lynn are doing a sailing course this week and today we were eating lunch and talking about food. So one of the guys mentions Argentinian steak so Lynn tells him she’s heard of it and the conversation is now about Argentinian steak (the cows are really buff which makes the steak nicer or something). As there are 13 of us teenagers doing the course the conversation  took the expected turn when another girl named Kylie said to the guy 

“Stop flirting with Lynn”

so Lynn says

“Buff cows, really makes a girl blush”

JUNE 25 - WORLD CUP DAY 14 - ARGENTINA VS NIGERIA

ARGENTINA: Steak with chimichurri sauce

Hello all steak-lovers! 

After just one bite, I became absolutely convinced that a steak is not living up to its full potential unless it's lovingly topped with some herby, garlicky and slightly spicy chimichurri sauce. The base of red wine vinegar lends some much needed acid that cuts through the richness of the meat, and the parsley and coriander just lifts all the flavours of the steak. I spooned the leftover chimichurri over a simple green salad, and was one happy diner. 

RECIPE

Prep time: 15 minutes. Cook time: 5 mins 

Makes about 1 cup

INGREDIENTS

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh coriander (aka cilantro)

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Steaks - cooked however you want! Suggest grilled or pan fried

METHOD

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

An Argentinian steak, dropping acid, and making art.