A Great Churrasco for the Summer

Ingredients

• 4 (8-ounce) pieces of filet mignon
• Salt and freshly ground black pepper
• Green Chimichurri Sauce, recipe follows
• Argentinean Fries, recipe follows

Directions

Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.

Green Chimichurri Sauce:

• 1 cup salmuera (3 teaspoons kosher salt dissolved into 1 cup water)
• 2 tablespoons fresh oregano
• 2 bunches fresh flat-leaf parsley
• 6 garlic cloves
• 1 cup extra virgin olive oil
• 1 tablespoon crushed red pepper
• 2 tablespoons Spanish sweet paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 cup white vinegar
• 2 tablespoons red wine vinegar
• 2 roasted red bell peppers, diced

Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.

Yield: about 3 cups

Argentinean Fries:

• 1 pound baking potatoes, like russets, peeled, rinsed, and patted dry
• 3 to 4 cups vegetable oil, for frying
• 1 cup chopped fresh parsley
• 2/3 cup minced fresh garlic
• Olive oil
• Sea salt

Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.

Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.

Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.

Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.

Yield: 4 servings