Piece of beef, chimichurry sauce, papa asada and Kale chips

For 4 people

• 4 pieces of beef
• 4 large potatoes
• A few leaves of Kale
• 300 ml (1^1/4 cup) of heavy cream
• 1 tbsp of maggi
• A bunch of Chives
• Salt and pepper
• 1 bunch of flat-leaf parsley
•  1 red spring onion
• 4 garlic cloves
• 1/2 red bell pepper
• Red chilli pepper (optional)
• 2 TBSP of fresh oregano
• 2 sprigs of fresh coriander
• 2 tbsp of red wine vinegar
• 120 ml (1/4 cup) of olive oil
• 1 lime
• Fleur de sel

Prepare the Chimichurry sauce. Finely chop the flat-leaf parsley, the spring onion, the garlic cloves, the ½ red bell pepper, the chilli pepper (according to your taste), the oregano, and the coriander. Add the vinegar, the olive oil, a drizzle of lime juice, ground pepper and two pinches of Fleur de sel. Mix and set aside.

Wash and wrap the potatoes into aluminium foil. Bake them ¾ hour in hot oven (250°C (480°F)) or half an hour in barbecue embers.

In the meantime, prepare the cream sauce for the potatoes. Gently mix the heavy cream with the maggi and the chopped chives. Add salt and pepper according to your taste. Set aside in the fridge.

Wash the kale leaves and dry them well. Remove the stem and roughly tear up the leaves in a bowl. Drizzle with olive oil and Fleur de sel and mix well. Spread the kale on a sheet of parchment paper and bake 10 minutes in oven with the potatoes. Keep an eye on the cooking process to avoid the leaves to burn.

At the last moment, sear the piece of beef of your choice in a frying pan, with a little bit of fat, and at the desired doneness (we recommend very rare or rare).

Serve the meet with the Chimichurry sauce, the kale chips, and a baked potatoe, topped with the cream sauce.