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The World Food Recipe Box

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Steak with Chimichurri & Mofongo


Steak with Chimichurri & Mofongo

Ingredients:

Allergens in bold

Parsley
Garlic Clove
Oregano
Chilli Flakes
Cider Vinegar
Rump Steak
Plantain
Butter
Crushed Garlic (sulphites)
Baby Spinach

Nutritional Information:

Per serving: Energy (kcal) 573 Fat 12g of which saturates 3g Carbohydrates 79g of which sugars 35g Protein 42g Salt 1.52g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

The best chimichurri is chock full of chunky, herby goodness. Among the many variations, it’s usually made of parsley, garlic, dried oregano, hot red pepper flakes, in a base of olive oil and vinegar. Numerous linguists believe the title chimichurri to be derived from Basque settlers who arrived in Argentina in the 19th century, and that the name of the sauce comes from the term tximitxurri, loosely translated as “a mixture of several things in no particular order.” Today, many households always have a bowl of chimichurri to accompany whatever meat is being served that day. In true latin America style, we paired our succulent steak and aromatic chimichurri with a creamy Puerto Rican mofongo: garlicky mashed plantain.  

  • Preparation time:

    For 2 - minsFor 4 - mins
  • Cooking time:

    For 2 - minsFor 4 - mins

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