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Prized for its rich, beefy flavor, Chef Cedric’s traditional grilled Entraña (skirt) steak will get you into Argentinian asado mode. He pairs a hearty portion with grilled broccolini and tender fingerling potatoes—roasted, smashed, and tossed with smoky paprika. Finally, there’s the herbaceous and slightly spicy chimichurri sauce that’s a must for any Argentinian steak dinner. Drizzle it on, and dig into a truly elevated meat-and-potatoes combination.

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Nutritional facts

Protein

64g

Carbs

47g

Calories

980

Fat

63g

Ingredients

Fingerling PotatoesCanola and Olive Oil BlendOreganoSherry VinegarGarlic PowderBlack PepperLemonGarlicSweet PaprikaKosher SaltThymeBroccoliniCrushed Red PepperItalian ParsleySkirt Steak

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About Cedric Nicolas

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Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.

He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.

Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.

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