Churrasco with Asian Chimichurri
Chef Eileen Andrade - FINKA
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.
Season the churrasco with salt and pepper and grill to your preferred degree of doneness.
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.