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Argentinski bife na žaru s chimichurrijem in pečenim krompirjem

Argentinski bife na žaru s chimichurrijem in pečenim krompirjem
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Hranilne vrednosti

Na porcijo 430 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 780 kcal
39% DV
Skupne maščobe 46.0g
71% DV
Enkrat nenasičene maščobe20.0g
Večkrat nenasičene maščobe6.0g
Nasičene maščobe16.0g
Trans maščobe1.0g
Skupni ogljikovi hidrati 42.0g
14% DV
Prehranske vlaknine5.0g
Škrob34.0g
Sladkorji4.0g
Beljakovine 48.0g
96% DV
Živalske beljakovine43.0g
Rastlinske beljakovine5.0g

O tem

Porcija argentinsko pripravljenega bifa na žaru, postreženega s tradicionalnimi omakami in pečenim krompirjem.

Sestavine

  • grilled beef steak 220g
  • baked potato 180g
  • chimichurri sauce 20g
  • other traditional sauce 10g

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin4.0mcg13%
Holin120.0mg22%
Folna kislina35.0mcg9%
Niacin11.0mg69%
Pantotenska kislina1.8mg36%
Riboflavin0.3mg27%
Tiamin0.2mg15%
Vitamin A20.0mcg2%
Vitamin B124.5mcg188%
Vitamin B60.9mg53%
Vitamin C18.0mg20%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K25.0mcg21%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij45.0mg5%
Krom6.0mcg17%
Baker0.2mcg0%
Jod18.0mcg12%
Železo4.8mg27%
Magnezij65.0mg15%
Mangan0.3mg15%
Molibden14.0mcg31%
Fosfor420.0mg60%
Kalij980.0mg21%
Selen42.0mcg76%
Natrij720.0mg31%
Cink8.0mg73%

Bife a la Parrilla s chimichurrijem in pečenim krompirjem

Uvod



To je argentinska miza v svoji najbolj neposredni obliki: govedina nad ognjem, krompir s suho, mehko sredico in omake, ki izostrijo namesto da bi prikrile. Jed temelji na kontrastu — zapečenost, sol, bogatost in kislost v natančnem razmerju. Če je pripravljena pravilno, to ni rustikalna hrana; je disciplinirano kuhanje z velikodušnim duhom.

Osnovne informacije o receptu



  • Kategorija jedi: Krožnik z mesa z žara

  • Kuhinja ali izvor: Argentinska

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 430 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 30 minut

  • Skupni čas: 40 minut

  • Zahtevnost: Srednje zahtevno


    • Oprema



  • Žar na oglje ali težka žar ponev

  • Pečica

  • Pekač

  • Kuhinjski termometer s takojšnjim odčitavanjem

  • Majhna kozica ali toplotno odporna skleda za segrevanje omak

  • Kuhinjske klešče

  • Deska ali krožnik za počivanje mesa


    • Sestavine



    Glavne komponente


  • 220 g govejega steaka z žara

  • 180 g pečenega krompirja

  • 20 g omake chimichurri

  • 10 g tradicionalne omake


    • Postopek



  • 1. Pripravite krompir.

    • Pečico segrejte na 220°C. 180 g pečenega krompirja položite na pekač in pecite 30 do 40 minut, odvisno od velikosti, dokler kožica ni suha in se sredica popolnoma ne vda konici noža. Meso krompirja mora biti rahlo in popolnoma mehko, brez upora v sredini.

  • 2. Specite govedino.

    • 220 g govejega steaka po potrebi glede na referenco jedi rahlo začinite, nato ga pecite na žaru pri visoki temperaturi 2 do 4 minute na vsaki strani, odvisno od debeline, dokler ni zunaj močno porjavel in pečen do želene stopnje. Za medium-rare ga odstavite pri notranji temperaturi 52°C do 54°C; za medium pri 57°C do 60°C. Pustite počivati 5 minut, da se sokovi umirijo in meso sprosti.

  • 3. Segrejte omake.

    • 20 g omake chimichurri in 10 g tradicionalne omake segrejte na sobno temperaturo ali ju zelo nežno pogrejte 1 do 2 minuti, če naj bi bili postreženi rahlo topli. Ostati morata tekoči in živahni, ne pa tako vroči, da bi izgubili svoj značaj.

  • 4. Dokončajte krompir.

    • Pečeni krompir po dolžini prerežite. Rahlo ga odprite s konico noža, da notranjost spusti paro in se zrahlja. Meso krompirja mora ostati celo, vendar mehko, s suho, rahlo teksturo in ne mokro.

    Serviranje in postrežba



    Pečeni krompir položite nekoliko izven sredine na topel krožnik, poleg njega pa položite steak z žara, tako da ostane zapečena površina vidna. Chimichurri naložite čez govedino ali ob njej, nato pa jed zaključite s tradicionalno omako kot zadržanim poudarkom. Krožnik mora delovati uravnoteženo in premišljeno: najprej meso, nato krompir, omake pa kot zadnja svetla nota.

    Profesionalne opombe



  • Steak mora biti močno zapečen, vendar nikoli prepečen; skorjica in čas počivanja določata končno kakovost.

  • Krompir mora biti pečen, dokler ni kožica popolnoma suha, sicer bo ob mesu deloval težko.

  • Okuse in razporeditev omak ohranite ločene, da jed obdrži svojo argentinsko jasnost.
    • Brez glutenaBrez mlečnih izdelkovUravnotežena
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