Hola a todos, espero que se encuentren bien, hoy quiero compartirles como hacer un filete de res muy sabroso con una salsita chimichurri, para lamerse los dedos.
Hello everyone, I hope you are well, today I want to share with you how to make a very tasty beef steak with a chimichurri sauce, to lick your fingers.
Les daré algunos truquitos para que puedan cocinar al punto que quieran y darle mucho sabor a su bistec. Para algunas personas estos consejos lo pueden tomar como una ofensa, pero créanme, a mí me funciona y queda muy delicioso!
I will give you some tricks so you can cook to the point you want and give your steak a lot of flavor. For some people these tips may take it as an offense, but believe me, it works for me and it is very delicious!
Ingredientes / Ingredients:
- 4 Filetes de Res / 4 Beef Steaks
- 1 Ramillete de Perejil / 1 Bouquet of Parsley
- 30 ml de Aceite de Oliva / 30 ml of Olive Oil
- 3 Dientes de Ajo / 3 Garlic Cloves
- 30 ml de Salsa Inglesa / 30 ml of English Sauce
- 1 Cucharadita de Orégano / 1 Teaspoon of Oregano
- Sal y Pimienta, al gusto / Salt and pepper, to taste
- Aceite Vegetal, para el sartén / Vegetable Oil, for the pan
Preparación / Preparation:
1- Empezamos seleccionando el corte y lo dejamos marinando un poco / We start by selecting the cut and leave it marinating a little.
Para esta receta yo prefiero un bistec cortado más fino y con sus fibras perpendiculares al corte que se le hizo a la carne. Esto se traduce en una cocción más rápida, pero no por eso menos sabor.
For this recipe I prefer a finer cut steak with its fibers perpendicular to the cut that was made of the meat. This means faster cooking, but not less flavor.
La dejaremos marinando por unas dos horas con un poquito de salsa inglesa y unos ajos picandos. Revuelve bien todo y guarda en la nevera tapado.
We will leave it marinating for about two hours with a little English sauce and some chopped garlic. Stir everything well and store in the fridge covered.
No le agregues sal aquí, ya qué el sodio es osmoticamente activo y puede secar la carne.
Don't add salt here, as sodium is osmotically active and can dry out meat.
2- Mientras se marina la carne, hagamos el chimichurri / While the meat is marinating, let's make the chimichurri.
Empezamos lavando el perejil y lo cortamos lo más finito posible. Luego pasa nuevamente el cuchillo por el picadillo para hacerlo aún más pequeño. Hacemos lo mismo con los ajos, si podemos aplastarlos, aún mejor.
We start by washing the parsley and cut it as finely as possible. Then pass the knife through the mince again to make it even smaller. We do the same with the garlic, if we can crush it, even better.
En una taza, colocamos el perejil picado, agregamos los ajos, el orégano y el aceite de oliva y revolvemos hasta integrar todo. Luego comprobamos sal y agregamos un poquito de pimienta.
In a cup, place the chopped parsley, add the garlic, oregano and olive oil and stir until everything is integrated. Then we check salt and add a little bit of pepper.
3- Vamos con lo esperado, a cocinar el bistec! / Let's go with the most expected, to cook the steak!
Colocamos un sartén o una plancha, con un poquito de aceite, al fuego hasta que esté muy caliente, y en ese momento es que agregaremos la carne. Si la plancha tiene estos característicos relieves mucho mejor, ya qué quedará con esas líneas de cocción que hacen resaltar la carne.
We place a frying pan or a griddle, with a little oil, on the fire until it is very hot, and at that moment we will add the meat. If the grill has these characteristic reliefs much better, since what will be left with those cooking lines that make the meat stand out.
En este punto es donde debes agregar la carne, para asegurarnos que la carne no pierda sus jugos. Yo agrego un poquito de salsa chimichurri para irle dando sabor, pero esto es más por mi gusto personal.
At this point is where you should add the meat, to ensure that the meat does not lose its juices. I add a little chimichurri sauce to give it flavor, but this is more for my personal taste.
La dejamos cocinar solo por unos 4 a 5 minutos y la volteamos. Por el otro lado la dejamos igual unos 4 minutos y sacamos para que no se seque demasiado. Recuerda que los cortes son algo finos por lo que es fácil que se sobrecocinen.
We let it cook for only about 4 to 5 minutes and turn it over. On the other side, we leave it the same for about 4 minutes and remove so that it does not dry out too much. Remember that the cuts are somewhat thin so it is easy to overcook them.
Una vez afuera, dejamos reposar unos minutos la carne antes de servir, para preservar sus jugos internos.
Once outside, we let the meat rest for a few minutes before serving, to preserve its internal juices.
Luego ya solo queda agregar unas dos cucharadas de salsa chimichurri y tendrás listo un comida deliciosa y muy sencilla.
Then it only remains to add about two tablespoons of chimichurri sauce and you will have a delicious and very simple meal ready.
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