Thursday, June 9, 2011

Buenos Aires Heart Stopper

When I first saw a photo of this Argentinian recipe in Planet Barbecue! last year, I thought it looked like a heart attack waiting to happen.

It's a strip steak smothered with fried eggs, bacon and chimichurri.

I went back and forth about trying the recipe for over a year.  I knew it would either be over the top fantastic or just a car wreck on the culinary freeway, there wasn't going to be much middle ground.  

Anyway, Raichlen knocked it out of the park with this one (once again)!  The taste jumped off of the plate.  Alexis loved it because with every bite you got different flavor combinations depended on what all got onto the fork.  I have made two dozen or more recipes from Steven Raichlen's Planet Barbecue! and Barbecue Bible and highly recommend these books for anyone interested in grilling.

Don't think I didn't take the "heart stopper" part seriously.  I've been exercising a lot more this week in preparation for sparring with the black belt candidates this weekend, so I thought if there was a week to try this recipe, it was THIS week!

Here is my slightly altered version. 

Buenos Aires Heart Stopper
Adapted from Planet Barbecue!

1 skirt steak, inside cut
salt and pepper
4 eggs
8 strips bacon

Chimichurri
4 cloves garlic, minced
1 teaspoon kosher salt
1 1/2 teaspoon dried oregano
2 teaspoons fresh oregano, finely diced
1 teaspoon red pepper flakes
3 Tablespoons red wine vinegar
1 teaspoon lemon juice
1/4 cup flat leaf parsley, finely chopped
1/4 cup extra virgin olive oil
Begin by mixing the chimichurri together and cooking the bacon until crisp.

I used a skirt steak instead of a butterflied NY strip steak that the recipe originally called for.  Since it is thinner, no butterflying was needed.   I trimmed some of the fat and scored the skirt steak.


Season the steak with salt and pepper.   Grill over direct heat at 450f for 2 minutes per side.  Skirt steak cooks quickly.

If you have a griddle insert like my Craycort cast iron grate, start your eggs after you flip the steaks and they should finish close to the same time.  


If you are using a griddle plate or cast iron skillet, cook the eggs sunny side up after the steak has finished cooking and is resting.

Thinly slice the skirt steak ACROSS THE GRAIN (see video) and divide into 4 portions.  Top each portion with 1 fried egg, 2 slices of bacon, and drizzle with the chimichurri sauce.  
I left a piece whole for the picture...do as I say, not as I do :)

Father's Day Grill Giveaway
Brad's Deals is giving away a brand new Kenmore grill, steaks, and accessories.  

From what I read, you can enter once a day between now and June 15th.  It's a four burner gas grill with a side sear burner too.  The steaks are four fillet and four strip steaks.  If you win, I won't tell the Dad in your family that you scored it for free, I promise. 

17 comments:

  1. Outrageous!! This needs to be my fathers day breakfast...

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  2. That might just be the most perfect looking plate of food I've ever seen. Wow.

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  3. A sophisticated way to have 'steak and eggs'.. love chimichurri sauce..omg..

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  4. OMG, ultimate hangover food!! Seriously, it looks so good - love the chimichurri sauce. Have a great weekend grilling!

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  5. Of course I have eyed this recipe numerous times when I've opened Planet Barbecue! but I've only every made the chimichuri sauce - which is divine!
    I might have to make this over the weekend, it looks just too darn good :)

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  6. I love skirt steak, but with an egg? I have to try this Chris!

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  7. You had me at this line – “It's a strip steak smothered with fried eggs, bacon and chimichurri.” Then you add a video and a great photo - damn I'm hungry.

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  8. I can't eat any of this. Hmmm. But I can be envious.
    <sitting here being envious. Looks wonderful.

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  9. Looks great as always, Chris. What was all that noise in the video? :-P

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  10. It's "Buenos Aires" (Good Airs)

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  11. Looks awesome! Love the scallops on a stick from the previous post too - both are great fun summer meals :-)

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  12. My heart did a little thump thump when I saw this! It's so over the top delicious!

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  13. Raichlen never disappoints! Oh, and neither do you :)

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  14. Perfection on a plate. Seriously.

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  15. I think this would be the perfect brunch fare for Father's Day! It looks perfectly gorgeous, Chris.

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  16. We have a similar dish in Colombia"Bistec a Caballo".It is skirt steak with a tomato base sauce and one egg on top! delicious.

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