Potato, Beef & Chimichurri Pintxos
These are absolutely fantastic! More than just a quick snack as they do take a little while to make but perfect as an appetizer for dinner parties or as part of a tapas dinner.
I followed the recipe link at the bottom of this post fairly closely however because we were impatient and didn't want to wait, we pan fried the potatoes and beef instead of roasting in the oven. Additionally, you could put two slices of beef on each potato to really up the protein. If so, double the amount of beef you cook.
Ingredients
6 kipfler potatoes
olive oil
150g beef fillet
mayonnaise
Chimichurri Ingredients
1/2 cup fresh flat parsley
1/2 cup fresh coriander
2 garlic cloves
1 tsp dried oregano leaves
1/4 tsp dried chilli flakes
1/2 cup olive oil
1/2 red onion
1 tbsp red wine vinegar
Recipe
First make the chimichurri by placing all the ingredients, except the red wine, into a food processor and whizz until a nice oily paste consistency. Cover and set aside for two hours (or as long as possible). Then stir in the red wine vinegar and season.
Cook the beef fillet on a griddle pan leaving it on the rare side of medium rare. Let this cool slightly then slice thinly.
Meanwhile, lightly prick the potatoes and cook in the microwave for 5 minutes. Halve lengthways and allow to cool slightly. Then, spray potatoes in olive oil and place face down in a griddle pan (if possible the one that the meat cooked in to get more flavour) until charred.
Spread as much or as little mayonnaise over each potato half, top with the beef and pour over as much chimichurri as you desire.
Buen provecho!
http://www.taste.com.au/recipes/31669/potato+beef+and+chimichurri+pintxos?ref=collections,tapas-recipes