Foodie Friday: Argentinian Beef Skewers with Chimichurri Sauce

I'm gearing up my taste buds for the Epcot International Food and Wine Festival and thought in honor of that I would post a recipe from a popular offering from the festival for Foodie Friday

Serves 4
 
Ingredients

• 1 pound beef sirloin
• Coarse sea salt 

For the Chimichurri Sauce

• 1 large white onion, finely chopped
• 1/4 cup finely chopped parsley
• 1 teaspoon finely chopped fresh thyme
• 2 tablespoons finely chopped garlic
• 1/2 teaspoon saffron threads, dissolved in 1 tablespoon water
• 1 cup white vinegar
• 1 cup olive oil
• Salt and freshly ground black pepper to taste

For the Mashed Potatoes

• 1 pound boiling potatoes, peeled and quartered
• 1/4 cup unsalted butter, softened and cut into small cubes
• 1 teaspoon finely chopped garlic
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
•   

Method of Preparation

• Prepare charcoal grill for the beef.
• To make the sauce, combine all the ingredients in a mixing bowl and season to taste with salt and pepper. Set aside.
• Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain the potatoes and transfer them to a mixing bowl. Coarsely mash the potatoes with a fork, incorporating the butter, garlic, cream and salt and pepper to taste. Set aside and keep warm.
• For the beef, rub the meat all over with the coarse salt and grill over a charcoal heat for 8 to 10 minutes or until desired done-ness. Allow to rest for 10 minutes and then carve into thin slices.
• If to serve, divide the potatoes and beef among four plates and surf the Chimichurri Sauce on the side. 

Enjoy!