Argentine Steak Chimichurri With Wisconsin Gorgonzola Mashed Potatoes


3 carrots, medium, peeled and cut up
3 tomatoes, quartered
1 celery stalk
2 1/2 to 3 pounds sirloin or flank steak (about 12 servings)
3 garlic cloves, peeled
1 green bell pepper, deseeded
1 lemon, unpeeled and quartered
2 cups salad oil
1/3 cup dry red wine
1/3 cup red wine vinegar
2 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper

4 lbs. Yukon Gold potatoes, peeled, cut into 1-inch chunks
1 stick butter
1 cup heavy cream, heated
2 1/2 cups (10 ounces) Wisconsin Gorgonzola Cheese, crumbled
1/2 cup chives, chopped


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