Sunday, June 30, 2013


This is a little late in coming! We actually had this meal 2 weeks ago. I have two more to post after this - sorry!

So the next week Addie chose Argentina. We learned that Argentina has a lot of Italian influences. The dishes we chose were a mix of traditional and things we thought we'd enjoy. We loved everything we tried! Sadly, there is not dessert with this meal :( I attempted to make Dulce de Leche. It is a thick, sweetened milk sauce, like caramel. I've failed in making it twice, so I think it is just a dish that doesn't work for me. If you can find a good recipe that works for you, congrats and enjoy! :) I also didn't include a recipe for the mashed potatoes and salad- I thought you could use you're own favorites for that.

(breaded and fried beef steaks)

Chimichurri Sauce

(mashed potatoes)

Tomatoes, onions, lettuce, oil/vinegar

Dulce De Leche
over vanilla ice cream

1 pound top round, sliced thinly into about 6 steaks
1 cup bread crumbs
2 teaspoons oregano
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
Vegetable oil for frying
Salt and pepper to taste

Mix the flour, salt, and pepper together in a shallow bowl.  Mix the breadcrumbs with the oregano and spread onto a plate.  Whisk the eggs lightly.  Dredge each steak into the flour, coating both sides. Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
Heat 1/2 inch of oil in a large skillet on medium-high heat. Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
Serve warm, with chimichurri sauce (see next).

2 cups fresh parsley and/or cilantro, firmly packed
1/4 cup fresh oregano leaves (optional)
3-6 cloves of garlic
2 tablespoons chopped onion
1/2 cup olive oil
2 tablespoons red wine vinegar (optional)
1 tablespoon lime juice (optional)
Kosher salt and red pepper flakes to taste

Pulse the garlic and onion in the food processor until finely chopped.  Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. Add the olive oil, lime juice, and vinegar, and pulse to combine. Season with salt and red pepper flakes to taste.
Store in the refrigerator until ready to serve.


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