Adam Richman made his mark with Travel Channel’s Man v. Food, in which he took on eating challenges at restaurants across the country.
The TV host, 44, drew on his love of food and travel for his 2015 cookbook Straight Up Tasty, and here shares “an homage to one of the great meals I had in Argentina,” he says. “The chimichurri cuts through the richness of the beef beautifully.”
For a drink pairing, Richman suggests his favorite Argentinian Malbec from Alamos Wines: “It brings out flavors in the meat you never knew were there.”
1 bunch fresh flat-leaf parsley, stemmed and chopped
8 garlic cloves, minced
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of 1 lemon
1 tbsp diced red onion
1 tsp dried oregano
1 tsp freshly ground pepper
1/2 tsp salt
2 lb skirt steak
Salt and pepper, to taste
3 tbsp olive oil
1. For the chimichurri, add the first nine ingredients to a food processor. Blend for 1 minute, until all ingredients are combined.
2. Season meat on both sides with salt and pepper. Preheat a large pan or skillet over medium-high heat until drops of water skitter across the surface.
3. When skillet is hot, add the olive oil, and sear the steak on both sides, 2-3 minutes per side. (Lay the steak down in oil facing away from you, otherwise you run the risk of a dangerous oil splatter.) If the pan is hot enough, the searing will bring the internal temperature of the steak to the right place without additional cooking. But if slicing into the meat reveals it’s not done to your liking, place the pan in the oven at 350° for a few minutes, until desired doneness is achieved.
4. Serve hot with a side of black beans and the chimichurri.
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