Machete Steak
1 serving
12 minutes
Machete steak is the quintessence of Argentine cuisine, embodying a passion for rich, natural flavors. The name of this dish refers to the famous wide gaucho knife, symbolizing a masculine and honest approach to cooking. Beef steak infused with the aroma of butter is seared to perfection while retaining juiciness and tenderness inside. A mix of peppers and pink Himalayan salt adds richness to the flavor profile, while chili flakes provide a mild spiciness. The dish is complemented by fresh vegetables and herbs, creating an ideal balance between the power of the meat and the freshness of the garnish. It can be served with traditional Argentine sauces like chimichurri to enhance the taste. Machete steak is not just food; it is a true ritual that embodies the culture of Argentine pastures and the country's gastronomic tradition.
1
Hold the steak at room temperature for about 10 minutes.
2
Heat olive oil in a pan and place the steak.
- Olive oil: 1 teaspoon
- Beef steak: 200 g
3
Place a piece of butter weighing 5 grams on top. Fry for about 3 minutes on high heat.
- Butter: 10 g
4
Turn over.
5
Place the remaining butter on top. Sauté for 2 minutes.
- Butter: 10 g
6
Add the pepper mix.
- Ground pepper blend: to taste
7
To salt.
- Coarse salt: to taste
8
Flip again. Reduce the heat to medium and fry for another 5 minutes.
9
Place the vegetables on the plate. Place the steak on the plate.
- Tomatoes: 1 piece
10
Season with chili flakes and coarse pink salt. Serve.
- Chili flakes: to taste
- Pink Himalayan salt: to taste
