Gaucho Steak Frites

Steak Frites? Or Papas Fritas Provencal as they were know and loved by our founders when they spent a few years living in Buenos Aires!

In this recipe we have used a beautiful quality bavette steak which we salted well with a good quality sea salt. You can then cook over hot coals or in a smoking hot pan turning every so often until core temp reaches 52ºc leave to rest. Then slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.

Servings 2

Steak Frites? Or Papas Fritas Provencal as they were know and loved by our founders when they spent a few years living in Buenos Aires!

In this recipe we have used a beautiful quality bavette steak which we salted well with a good quality sea salt. You can then cook over hot coals or in a smoking hot pan turning every so often until core temp reaches 52ºc leave to rest. Then slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.

Ingredients

FOR THE STEAK

Bavette Steak

Good quality sea salt

Garlic Butter Seasoning Add To Cart

50g Butter (melted with a good shake of garlic butter seasoning)

FOR THE FRITES

Frozen French Fries

Bunch of parsley - Finely Cut

Tablespoon of Oregano

Tablespoon of Gaucho

One red chopped chilli

3 garlic cloves finely minced.

Good pinch of salt

Tsp black pepper

Redwine vinegar (to taste)

Olive oil (100ml approx)

Cooking Pellets

Charcoal  ADD TO CART

Directions

1. Get your fries in the oven and you Woodfire Grill set to Grill and Medium Setting

2. Salt the bavette well

3. Once the Woodfire Grill is up to temperature, you can then cook your Bavette Steak on the Griddle Plate, turning every so often until core temp reaches 52ºc remove and leave to rest.

4. Once the steak is resting make the mix for the Fries!

5. Combine all the ingredients for the fires (minus the fries which should be cooking by now) and set aside. This can also be done in advance!

6. Once the steak has rested, slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.

7. Take your cooked fries and toss a tablespoon of the fries mix through them, with a little extra salt and vinegar.

8. Plate up and enjoy with a large glass of Malbec!

Courtesy of Angus & Oink