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First Post - Chimichurri Steak over Patagonian potato galettes
MatAlexander
Posts: 30
in Beef
I have never posted here, butI have been experimenting a lot on my Egg lately. Here is a meal inspired by the book "Seven Fires" by Francis Mallmann.
We cooked a big 24 oz top sirloin and a couple of 9 oz chuck eye steaks to medium rare then put Mallmann's chimichurri over it. We put that over these crispy potato galettes and it turned out pretty fantastic!
Gadsden, AL
Twitter: @matalexander
Comments
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@MatAlexander-what a shot out of the gate. Banquet over the top and most eggcellent with the plating and pics!. Your level of eggspertise is well up there and waaay above my pay-grade!BTW-welcome aboard and enjoy the journey!There is quite an entertaining group that hangs out here but we would be hard-pressed to offer any suggestions...that written-feel free to share your BGE secrets with the rest of us as everyone here is about enhancing the eggsperience of others.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Chuck eye steaks, reverse seared to medium rare, sauced are the most under appreciated steaks. They are as good as or better than rib eyes and cost much less when you can find them. Thick cut is best.
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Welcome! I have been seeing chuck eye steaks locally. I'll need to pick some up.
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I got chuck eye steaks here (Gadsden, AL) for about 5 dollars a pound. Same goes for the top sirloin. I have been really happy with them both for the price!Gadsden, ALTwitter: @matalexander
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Man- that looks awesome. I'm new here to but I've got a lot of work to do to catch up to that!!!!! Steak and taters have never looked like that at my house.
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Welcome aboard brother. Food looks outstanding!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks fantastic- I love chimichurri. Does this cut come out tender or do you jacquard or anything else?Greensboro, NC
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Which one are you?Green egg, dead animal and alcohol. The "Boro".. TN
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Straight on 600 degree egg. I was really thrilled with the tenderness on the top sirloin and the chuck eye steak. I have been buying a lot of "cheap" steaks lately and have really been happy with the outcome.Wolfpack said:Looks fantastic- I love chimichurri. Does this cut come out tender or do you jacquard or anything else?Gadsden, ALTwitter: @matalexander -
Wow. Welcome! I'm going to be watching for future posts from you! Excellent looking meal
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
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That looks great...bookmarked!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks great!!!
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