Tenderstrip round with chimichurri and fried potatoes

Ingredients

4 people, about 45 minutes

• 600 g Tenderstrip round

• salt and pepper

Chimichurri

• 2 dl parsley leaves, chopped

• 1/2 cup fresh oregano, chopped

• 4-6 garlic cloves, finely chopped

• 1 shallot, finely chopped

• 1 dl olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon lime juice

• 1 red chili, pitted and finely chopped or 1 teaspoon chili flakes

• salt and pepper

Fried potato

• 20 mashed potatoes, boiled and cold

Mix parsley leaves, oregano, garlic and shallots in a bowl.

Add olive oil, red wine vinegar, lime juice, chili, salt, pepper and mix well. Let the flavors marry while you prepare the meat and potatoes. The sauce can advantageously be made the day before. Leave the chimichurrin in the fridge then, but it must be served roomtemperate. When the charcoal has turned gray, it's time to grill.

Cross the fat coat with a sharp knife. Salt and pepper. Place the meat on the grill with the fat side down and grill it for 1.5 minutes directly over the coals. Turn the meat over and grill it for 1.5 minutes on the other side. Now you lift the meat to the side and let it grill indirectly until the internal temperature is about 52 degrees. Remove the meat from the grill and let it rest for about 5 minutes. Then cut the meat into slices (against the fibers). Serve with chimichurri and fried potatoes. Heat the fryer to 180 degrees. Take the pre-cooked potatoes and crush in your hand with a light pressure. Fry until they have a nice golden color. Pick them up and put on a paper towel so that it excess fat drains off.

Salt and serve.