PTFC Cafe | Sebastián Blanco's Entraña Argentina y Papas Rústicas (skillet steak and roasted potatoes)

Timbers midfielder Sebastián Blanco, along with being an attacking wizard on the pitch, is an avid cook off it. He has helped run his own pizza restaurant in his native Argentina and now, for PTFC Cafe, he shares one of his favorite recipes for Entraña Argentina y Papas Rústicas (skillet steak and roasted potatoes).

Entraña Argentina

Ingredients

1 tablespoon kosher salt
1 beefy NY strip or ribeye steak (1lbs), one inch think

Instructions

Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand for 45-60 minutes.

Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towel. Place steak into skillet and cook until steak is easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving the steak, occasionally pressing slightly to ensure even contact with skillet.

Continue turning and flipping until cooked to desired degree of doneness (for media-rare, a thermometer should read 135 degrees; medium, 140 degrees, medium-well, 145 degrees), 1-2 minutes. 

Papas Rústicas

Ingredients

4 medium potatoes
2 small garlic cloves
salt
pepper
rosemary
4 tablespoons olive oil

Instructions

Preheat your oven to 455 degrees. Choose your potatoes and wash them very well.

Chop them in evenly sized wedges.

Put your potatoes into a pan with salted water and bring to a boil. Let them boil for five minutes. The potatoes are not supposed to be thoroughly cooked in this step, just start to soften.

Put your dried potatoes in a zip bag and add the olive oil, salt, pepper, the garlic cloves and rosemary to your taste. Then shake the bag so the potatoes are totally covered in oil and seasoning.

Spread the potato wedges over a baking sheet lined with foil. If you are worries about your potatoes sticking to the lining, use non-stick spray or drizzle with a little extra olive oil. Lay the potatoes so that one of the cut sides is flat against the baking sheet, with the other cut side exposed.

Put the sheet into the oven for about 40 minutes. Make sure to turn the potatoes to the other side after the first 20 minutes, that way both sides will be roasted. 

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