• Capital: Buenos Aires
• Population: about 43.5 million
• Area: 2 780 400 km²
• Currency: Peso

For my Argentinean recipe, I made a steak with chimichurri and provoleta. Chimichurri is a sauce made with parsley and that is used as a condiment. Provoleta is a grilled piece of provolone with some spices and chili.

Steak with Chimichurri

Ingredients:

• 2 filet mignon steaks
• 1 bunch flat leaf parsley
• 4 cloves of garlic
• 3 tablespoons white wine vinegar
• 3/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt and pepper

Directions:

In a food processor, blend the garlic, the parsley and the vinegar together with the oregano and the cumin. Once blended, add the olive oil and give it a quick blend. You don’t want to blend too long otherwise the olive oil might solidify. Taste and add salt and pepper as needed.

The chimichurri is ready!

I cooked the 2 steaks medium rare in a cast iron skillet and finished them by basting with butter. Once the steaks are cooked, let them rest for 2 to 3 minutes before cutting them in slices. While the steak rest you can use the pan to cook a few sliced onions to serve on the side.

When the steaks are cut pour some chimichurri on top and serve with rice, chimichurri and provoleta (recipe follows).

Provoleta

Ingredients:

• 1/2 provolone cheese in a whole round slice
• 1 teaspoon dried oregano
• 1 teaspoon red chili flakes
• olive oil

Directions:

Place a cast iron skillet on high heat.

Drizzle the cheese with olive oil.

Once the cast iron is very hot, place the cheese in it and grill it for 45 seconds on each side. Take the cheese out and sprinkle with oregano and chili flakes.

Buen provecho!