Surf and turf fondant potato – chimichurri sauce

1st step
As a first step, we have to peel the potatoes and put into a cold water, leave it for a few minutes to make sure all the starch come out from the potatoes.

2nd step
After that, we should put on the paper towel and make it sure that all the potatoes will be dry. Heat the oil in a pan over medium-low heat. When the pan is hot, add the potatoes cut side down. Fry for few minutes each side until deep golden brown, then add the butter and the stock into the pan, cover it with the aluminum foil and put into the oven 180 C until the potatoes is tender.

3rd step
Until the potatoes getting ready, we are preparing the chimichurri sauce. We have to combine (finely chopped) parsley, garlic, red onion and put into the bowl, add fresh chili, oregano, red wine vinegar to taste, salt and pepper and let into fridge until we are plating the dish.

4th step
The steak, which should be room temperature, add salt and fresh crushed black pepper we are putting in the high heat pan and seared all sides of the meat, we can add thyme, or rosemary, garlic to give more taste, in the end we add a few butter cubes and making a nice final crust to the beef, let it rest on the side.

5th step
Another hot pan, olive oil and put the shrimp for a few minutes in it, seasoning with salt, pepper, add finely chopped Shallotte onion, garlic, chili, and little bit of butter and set on the side until plating. We are taking out the potatoes from the tray, put it on the paper towel and we can start to plating as you wish.