Chef Eileen Andrade - FINKA

Serves 8

Ingredients

8  6-8 oz. Black Angus churrasco steaks (Flank steak or Hanger steak)

For the Asian Chimichurri
3 oz. garlic, minced
3 oz. finely diced red and green bell peppers
1 Peruvian Aji Limo Pepper, diced
1 cup soy sauce
½ cup water
¼ cup granulated sugar
2 tbsps. fresh lime juice
¼ - ½ cup of cilantro, chopped (amount according to taste)

For the Sweet Potato Mash:
5 large sweet potatoes
6 oz. granulated sugar
¾ lb. butter (3 sticks), softened
1½ cups heavy cream (depending on consistency)
Salt and Pepper

For the beans:
2 lbs. fresh green beans, stemmed
2 tbsp. Truffle Oil
¾ cup good quality parmesan cheese, grated (3 oz.)

To make the dish

For the sauce

In a bowl mix the minced garlic, chopped bell peppers, soy sauce, water, 2 oz. (1/3 cup) sugar, lime juice, the diced aji limo pepper and the chopped cilantro. Whisk until sugar is dissolved and reserve

For sweet potato mash

Boil sweet potatoes in their skin until soft. Remove skin and put the flesh into a large mixing bowl or the bowl of a stand mixer. Add butter, heavy cream, ½ to ¾ cup sugar (depending on the sweetness of the potatoes) and salt and pepper to taste. Mix all ingredients together until mash has reached a soft consistency.

For green beans

Sautee green beans in a pan with 2 tbsp. of butter for five minutes or until just tender. In a large bowl, toss the green beans with salt and pepper, truffle oil and parmesan cheese.

For steak

Season the churrasco with salt and pepper and grill to your preferred degree of doneness.

To plate

Layer center of plate with 6-8 oz. of sweet potato. Top with Green Beans. Slice churrasco on the bias and layer steak over green beans. Pour 2 oz. (¼ cup) of the Asian chimichurri over the steak. Garnish with picked cilantro.