New York City Style Steak with Chimichurri Sauce, Brussels Sprouts and Skinny Fries

Name: New York City Style Steak with Chimichurri Sauce, Brussels Sprouts and Skinny Fries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 1/2 bunch Spring onions; 2 Organic limes; 1 collar flat leaf parsley; 1/2 bunch Oregano; 2 small red chillies; 2 TABLESPOONS light balsamic vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 large baked potatoes (approx. 300 g each); 4 Entrecôte , e.g. from Irish Angus beef (approx. 250 g each); 600 g Brussels sprouts; 1 TABLESPOON clarified butter; 1 kg Frying fat; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Garlic cloves
1/2 bunch Spring onions
2 Organic limes
1 collar flat leaf parsley
1/2 bunch Oregano
2 small red chillies
2 TABLESPOONS light balsamic vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 large baked potatoes (approx. 300 g each)
4 Entrecôte , e.g. from Irish Angus beef (approx. 250 g each)
600 g Brussels sprouts
1 TABLESPOON clarified butter
1 kg Frying fat
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the garlic. Clean and wash spring onions and cut into fine rings. Rinse limes hot, finely grate the skin. Halve limes and squeeze juice. Wash herbs, shake dry and chop finely.
2
Wash the chilli and cut into fine rings. Mix garlic, spring onions, lime juice and peel, herbs and chilli, stir in vinegar and 2 tbsp. oil, season well with salt and pepper, chill.
3
Peel and wash the potatoes and cut them into thin sticks. Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a large frying pan. Brown the meat in it strongly from each side briefly.
4
Then fry over medium heat for 4-5 minutes on each side. Season with pepper. Remove the meat from the pan, wrap in foil and let it rest for a short time.
5
Heat the frying fat in a high pot to 150 °C. Meanwhile clean, wash and halve the Brussels sprouts and cook in boiling salted water for 4-5 minutes. Fry the potato pegs in portions in hot frying fat for approx. 3 minutes.
6
Take out and drain on kitchen paper. Heat the butter in a pan, fry the Brussels sprouts for about 2 minutes, turning them well and season with salt and pepper. Cut the meat into slices, arrange on a board and drizzle with the sauce.
7
Sprinkle the fries with some salt. Serve the fries and Brussels sprouts with the meat.