CookUnity
meal
meal

Steak in Chimichurri thick herb sauce that is from Argentina. Served with mashed potatoes and chives.

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Nutritional facts

Protein

53g

Carbs

42g

Calories

680

Fat

34g

Ingredients

Canola Oil, Chili Flakes, Chives, Dried Oregano, Garlic, Ground Black Pepper, Heavy Cream, Honey, Italian Parsley, Kosher Salt, Lime Juice, Pasteurised Cream, Soybean Oil, Sunflower Oil, Thyme, Unsalted Butter, Water, Yukon Gold Potatoes

Reviews

4.3

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Based on 943 reviews

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About Irvin Paredez

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Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.

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