Foodie Friday: Spanish finger foods, or tapas, are perfect for summer snacks and entertaining. Pintxos are a traditional Spanish bar snack and these potato, beef and chimichurri pinxtos are just delicious.
Prep: 0:30 Mins
Cook: 0:35 Mins
- 2 tablespoons olive oil
- 500g-piece beef fillet
- 8 Kipfler potatoes
- 85g (1/3 cup) whole-egg mayonnaise
- 1 cup chopped fresh continental parsley
- 1/3 cup chopped fresh coriander
- 2 garlic cloves, chopped
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon dried chilli flakes
- 60ml (1/4 cup) extra virgin olive oil
- 2 tablespoons finely chopped red onion
- 1 tablespoon red wine vinegar
To make the chimichurri, process the parsley, coriander, garlic, oregano and chilli flakes in a ood processor until coarsely chopped. Transfer to a bowl and stir in the oil and onion. Cover and set aside for 2 hours to develop the flavours. Stir in the vinegar and season.
Meanwhile, preheat oven to 180C. Heat 1 tablespoon of the oil in a large ovenproof frying pan over high heat. Season the beef. Cook, turning often for 5 minutes or until browned. Roast for 25-30 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Thinly slice.
Meanwhile, lightly prick the potatoes with a skewer. Place in a microwave-safe bowl and cover. Cook on high for 5 minutes. Set aside to cool slightly. Halve lengthways. Pour remaining oil over a baking tray and heat in oven for 5 minutes. Add potato to the tray and turn to coat. Roast, cut-side down, for 25 minutes or until golden.
Spread 1/2 teaspoon of mayonnaise over each potato half. Top with beef slices and use small skewers or toothpicks to secure. Spoon over chimichurri.
Source link: www.taste.com.au