Argentines eat more red meat per capita than citizens of any other country in the world. The asado (a barbecue featuring various cuts of meat cooked slow on a hot-coal grill) is a weekend tradition for many families, but Argentines have a gift for preparing and cooking meat many ways. Churrasco Rebosado is an extremely rich dish that calls for light accompaniments such as a simple salad and rice. This recipe is excerpted from Argentina Cooks! by Shirley Lomax Brooks (Hippocrene Books). www.hippocrenebooks.com/book.aspx
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Ingredients:
1-1/2 cups sifted flour
4 egg yolks, beaten with a fork
1/2 cup milk
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon crushed dried marjoram
1/4 teaspoon crushed dried chili pepper
4 egg whites, beaten until stiff but not dry
8 beef filets or boneless sirloin steaks about 1/2 inch thick, trimmed of all fat
1 cup olive oil
Sweet paprika
Bunches of watercress or parsley for garnish
Directions:
Add flour to the beaten egg yolks all at once and continue to beat until smooth. Add milk to the mixture and stir in garlic, salt, pepper, marjoram, and chilies. Carefully fold in the beaten egg whites. Dip the steaks in the batter, coating well. Heat the oil in a skillet until it smokes. Fry the coated steaks in the hot oil for three to five minutes per side, depending upon how well done you like your meat. Remove to a heated platter, dust with a little paprika, and garnish with watercress.
Servings: Serves eight.
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