Experience a classic Argentinian Sunday barbecue in this rosemary steak meal with a refreshing chimichurri sauce. The dish also comes with garlicky roasted broccoli and thyme baked potatoes.
Nutritional facts
Protein
47g
Carbs
30g
Calories
710kcal
Fat
43g
Ingredients
Salt, Garlic, Flank Steak, Bay Leaf, Extra Virgin Olive Oil, Oregano, Rosemary, Broccoli , Black Pepper, Chili Powder, Garlic, White Wine Vinegar, Kosher Salt, Yukon Potatoes, Thyme, Italian Parsley, Paprika
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
