Inspired by the spirit of an Argentinian Sunday BBQ, this dish centers on a juicy, rosemary-marinated flank steak, served with a bright, herb-packed chimichurri. On the side, you’ll find garlicky roasted broccoli and crushed potatoes baked with thyme until golden on the edges and creamy inside.
Nutritional facts
Protein
39g
Carbs
25g
Calories
660
Fat
44g
Ingredients
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
Reviews
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MAIA is a Food Scientist who integrates the chemistry, microbiology and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, she has cooked since she was a kid and has worked as a private chef and on cooking shows. Actually, as a Food & Lifestyle Influencer @maiacocina, she combines travel, nature, ingredients and other cultures around the world, all coming together in each recipe she shares with her Community.
The colors of her meals, using edible flowers and freshly harvested vegetables from the garden, is MAIA’s signature that makes her cooking style unique. She takes into account a great variety of ingredients selected carefully and for different diets, bringing a creative perspective that includes everyone’s taste and preferences. From Patagonia to Mendoza or Buenos Aires and all across Argentina, MAIA shares a bit of her country in every meal she designs that will boost your senses.
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