Butcher's Steak
1 serving
15 minutes
The butcher's steak is a dish that embodies the spirit of Argentine cuisine. In the past, this tender piece of beef was kept by butchers themselves, knowing its hidden qualities. Fried in a hot pan with olive and butter, it develops an appetizing crust while remaining juicy and tender inside. Spices like sumac, black pepper, and sea salt enhance the meat's natural flavor, while ground chili adds spiciness. Serving with greens creates a harmony of freshness and rich taste. This steak is an ideal choice for those who appreciate simplicity, quality, and tradition.
1
The steak should be at room temperature. In the recipe, this is a butcher's steak or skirt steak.
2
Prepare the ingredients.
3
Heat olive oil in a pan.
- Olive oil: 1 tablespoon
4
Add a piece of butter.
- Butter: 20 g
5
Place the steak. Sear for 2-3 minutes.
- Beef steak: 200 g
6
Flip and fry for another 2-3 minutes.
7
To salt.
- Sea salt: to taste
8
Add pepper.
- Ground black pepper: to taste
9
Add sumac.
- Sumac: to taste
10
Garnish the plate with greens. Place the steak and season it with ground chili.
- Fresh herbs: to taste
- Chili powder: to taste