Picture this: a sizzling, succulent piece of pluma steak, bathed in a luscious blend of butter and fragrant herbs, crowned with a zesty, spicy cilantro chimichurri. From the sizzle of the pan to the burst of flavors on your palate, this culinary masterpiece promises to be an unforgettable dining experience.
Time: 30 minutes
Recipe for Pluma basted in herby butter with Spicy Cilantro Chimichurri
- 1 pack of Campo Grande pluma
- For basting:
- 2 tbsp butter
- 3 garlic cloves
- 2 sprigs of rosemary
- 2 sprigs of thyme
- For chimichurri:
- 2 tbsp freshly ground parsley
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped chives
- 1 tsp chili flakes
- 1 tsp chopped garlic
- 1 tsp chopped fresh chili
- ½ cup olive or sunflower oil
- 2 tbsp red wine vinegar
- Salt and freshly ground black pepper to taste
- Make the chimichurri. It’s always better to prepare it the day before to allow the flavors to meld. Mix all the chimichurri ingredients in a bowl, season with salt and pepper, and adjust to your liking. If it’s too thick, you can always add more oil.
- Cook the pluma: Thaw it the day before, remove it from the packaging, and trim any excess fat. Pat the piece dry with paper towels to remove excess moisture. Season it with salt and freshly ground black pepper.
- Grease the skillet with the excess fat from the pluma.
- Cook at a high temperature of 400°F (200°C). Cook for 1-1.5 minutes on each side until it forms a nice crust on the exterior.
- Add the butter, garlic, and fresh herbs and reduce the heat to medium. Baste the pluma with the butter using a spoon. You should see it bubbling without allowing the butter to burn. Cook for 1.5-2 minutes on each side.
- Let the piece rest for about 5 minutes to allow the juices to reabsorb, and then slice it against the grain.
- Serve with a drizzle of chimichurri on top. You can pair it with roasted or fried potatoes or grilled vegetables. Enjoy!