Uruguayan-style Carne al Piatto

Ingredients

In this adaptation of Carne al Piatto to Uruguayan cuisine, we incorporate the traditional flavors and grilling techniques that are characteristic of Uruguayan cuisine. The marinade is enhanced with Uruguayan spices, such as pimentón (smoked paprika) and comino (cumin), to give the steak a distinct flavor profile. Additionally, the dish is typically served with chimichurri sauce, which adds a tangy and herbaceous element to the overall taste. We alse have the original recipe for Carne al piatto, so you can check it out.

• 4 beef steaks (approximately 200g each) (4 beef steaks (7 oz each)) 4 beef steaks (approximately 200g each) (4 beef steaks (7 oz each))
• 4 cloves of garlic, minced (4 cloves of garlic, minced) 4 cloves of garlic, minced (4 cloves of garlic, minced)
• 2 tablespoons olive oil (30ml) (2 tablespoons olive oil (30ml)) 2 tablespoons olive oil (30ml) (2 tablespoons olive oil (30ml))
• 1 teaspoon pimentón (smoked paprika) (1 teaspoon pimentón (smoked paprika)) 1 teaspoon pimentón (smoked paprika) (1 teaspoon pimentón (smoked paprika))
• 1 teaspoon comino (cumin) (1 teaspoon comino (cumin)) 1 teaspoon comino (cumin) (1 teaspoon comino (cumin))
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Chimichurri sauce, for serving (Chimichurri sauce, for serving) Chimichurri sauce, for serving (Chimichurri sauce, for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, pimentón, comino, salt, and pepper.
2. 2.
   Place the beef steaks in a shallow dish and pour the marinade over them. Ensure that the steaks are evenly coated. Let them marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the steaks from the marinade and let any excess marinade drip off.
5. 5.
   Grill the steaks for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   Remove the steaks from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Uruguayan-style Carne al Piatto with chimichurri sauce on the side.

Treat your ingredients with care...

• Beef steaks — Choose tender cuts of beef, such as ribeye or sirloin, for the best results. Make sure to let the steaks come to room temperature before grilling to ensure even cooking.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the chimichurri sauce.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• Letting the steaks rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve the Carne al Piatto with traditional Uruguayan sides like grilled vegetables and crispy potato wedges.
• If you don't have a grill, you can also cook the steaks on a stovetop grill pan or under the broiler.

Serving advice

Serve the Uruguayan-style Carne al Piatto hot off the grill, accompanied by a generous drizzle of chimichurri sauce. Pair it with a side of grilled vegetables and crispy potato wedges for a complete and satisfying meal.

Presentation advice

Arrange the grilled steaks on a platter, garnished with fresh herbs like parsley or cilantro. Drizzle the chimichurri sauce over the steaks, allowing it to cascade down the sides for an appetizing presentation.