Serves 4
Preparation time:
Cooking time:
Total time:
Pick and wash the parsley and oregano. Pat dry and finely chop.
Peel and remove the green shoot from the garlic. Purée the garlic using a knife.
Wash the chilli. Cut in half, remove the seeds and finely dice.
In a bowl add the garlic and soften with the vinegar. Stir in the olive oil. Add the chopped herbs and chilli.
Season with salt and Chimichurri mix.
Cut the potatoes into cylinders of 4 cm diameter, then slice 2 mm thick.
Bring the milk, cream, thyme, and seasoning to a simmer. Add the potatoes for few minutes.
In a gratin dish, brush the garlic then brush the soft butter, season. Overlap the potatoes in the gratin dish, pour in some cooking liquid then finish with cheese and butter. Bake the gratin in an oven at 160°C until golden-brown (35 minutes). Divide into individual ramequins for the presentation.
Heat a grill and add the olive oil. Place the striploin steaks on the grill. Leave to brown and then turn 90° to make criss cross markings. Cook to desired doneness.
Place a steak on a plate, a ramequin of potato gratin and the Chimichurri sauce in a small glass. Decorate with a small mound of microgreens.
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