Ranchero Beef
If you have meat eaters in the family, and they want a power packed MEAT start to the day (as my adult son does of late) try this traditional Argentinian breakfast. Great for the weekend brunch! Often just eaten between freshly made bread, but also good with fresh tomatoes and a thick, low fat yoghurt.
Ingredients
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500g breakfast steaks
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Marinade
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2 eggs- beaten
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4 cloves of garlic- skinned and crushed
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1 tbsp flat leaf parsley- roughly chopped
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Pinch of crushed dried red chilli
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Freshly ground black pepper
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Pinch of sea salt
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Breadcrumbs to coat
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Olive oil
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Garnish
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Fresh tomato salad and low fat sour cream or yoghurt
Instructions
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01 Prepare marinade: whisk whole eggs and add all marinade ingredients. Mix well. Place beef in a flat dish and pour over marinade. Cover and refrigerate for at least 2 hours or overnight.
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02 Remove steaks from marinade and lightly cover with breadcrumbs.
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03 Place on a lightly oiled baking tray. Drizzle with olive oil.
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04 Bake in a moderate oven for 15 - 20 minutes.
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05 Serve hot garnished with low fat sour cream or yoghurt, and a fresh tomato salad.
Notes
This recipe I give credit to an Argentinean friend. I have adapted his version slightly by adding some hot ground chillies and suggest serving this dish with low fat sour cream and a fresh tomato salad. Traditionally, however, he informed me that this style of beef is usually eaten hot between fresh bread. Yum – an Argentinean version of the Arabic shawarma perhaps? If you not sure what a breakfast steak is ask the butcher, as what you are after are thin, lean steaks with very little fat, and dont be put off by the preparation time, marinade over night, and once up cook for breakfast!
