Ingredients:
120 g of beef flank steak
60 g of potato
100 g of peeled and toasted almonds
200 g of preserved piquillo pepper
2 tablespoons of oregano
1 tablespoon of red pepper coffee
1 clove of peeled garlic and without the germ
3 tablespoons of white wine vinegar
Olive oil
Salt
Elaboration:
For French fries: Cut the potatoes into wedges, salt them and let them drain for 10 minutes on a colander. Heat the oil and fry them. Once done, remove the excess oil with an absorbent paper.
For the cream of almonds and piquillos: Place in a container the peeled almond, the pepper and salt. Grind with the blender until you get a dense and creamy texture and reserve.
For the chimichurri vinaigrette: Place the oregano, red pepper, garlic, white wine vinegar and about twelve tablespoons of olive oil in the blender glass and crush until you get an emulsified sauce. Reserve.
For the plating: Cook the meat on the grill, over a high heat, with olive oil and salt. Avoid cooking it in excess to get it tender and not dry.
Place three spoonfuls of almond and piquillo cream on the plate, forming a triangle.
Put the hot chips on top.
Laminate the meat and place it on the potatoes.
Add the chimichurri vinaigrette to taste.
