Recipe courtesy of Kurbside Eatz
Show: Eat St.
Episode: Serial Grillers
Print
TV Dinner Taco
Total:
1 hr 30 min
Active:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Chimichurri:
  • 8 cloves garlic
  • 1/2 cup red wine vinegar 
  • 2 cups fresh cilantro leaves
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon fresh oregano 
  • 1 teaspoon freshly ground black pepper, or to taste 
  • 3/4 teaspoon red chile flakes 
  • 3 sprigs fresh parsley 
  • 1 small lime wedge 
  • 1/4 cup extra-virgin olive oil
Garlic-Corn Mashed Potatoes:
  • 2 russet potatoes, peeled and quartered
  • 1 stick (8 tablespoons) butter 
  • 3/4 teaspoon chopped fresh parsley 
  • 3/4 teaspoon chopped fresh rosemary 
  • 5 cloves garlic, minced
  • 1/3 cup heavy cream 
  • 1 teaspoon salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 1 cup canned corn or cooked fresh corn 
Rib Eye:
  • 1 1/2 pounds rib eye, thinly sliced
  • 1 1/2 tablespoons soy sauce 
  • 3/4 teaspoon garlic powder 
  • 3/4 teaspoon cumin 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 teaspoon sesame oil 
  • Butter, for greasing pan
  • 1/2 teaspoon sugar 
  • 2 packs frozen paratha, kept frozen until ready to cook 

Directions

For the chimichurri: Pulse the garlic with the red wine vinegar in a food processor until finely chopped. Add the cilantro, salt, oregano, pepper, red chile flakes, parsley and lime and pulse briefly until finely chopped. Transfer to a bowl and add the extra-virgin olive oil. Adjust the taste to your preference, and refrigerate until ready to serve.

For the garlic-corn mashed potatoes: Bring a large pot of water to a boil. Add the potatoes and boil until soft, 20 to 25 minutes. Drain and place in a large mixing bowl.

Heat the butter in a saucepan over medium heat with the parsley, rosemary and garlic, about 2 minutes. Then add the heavy cream and cook for another minute. Combine the potatoes with the butter-herb reduction. Mix with an electric mixer or a potato masher to the desired consistency. Add the salt and pepper. Fold in the corn and keep warm.

For the rib eye: Combine the beef with the soy sauce, garlic powder, cumin, salt, pepper and sesame oil for a quick marinade.

Heat a large pan over high heat. Lightly grease the pan with butter. When the pan is very hot, add the rib eye, making sure to spread it out evenly for even cooking. Sprinkle the sugar on top, and let the beef char for a minute or 2. Stir-fry until golden brown, or to desired doneness. Set aside.

Heat a medium pan over medium heat. Place the paratha in the pan and cook for 1 minute; flip and continue to cook until golden on both sides, 2 to 3 minutes.

To serve, layer some mashed potatoes on each paratha, followed by slices of steak and the chimichurri.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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