Striploin steak with lavender flowers, ratatouille and cheese-stuffed parmentière.
Garnish with: Lavender flowers sauce (lavender flowers cooked in meat broth); Ratatouille (diced eggplant, zucchini, onion, sweet pepper, tomato with thyme and bay leaves) and cheese stuffed parmentière potatoes.
Striploin: a cut with a balanced proportion of fat, extended in a firm and even cover. Its marbling enhances the taste of its delicate fibers.
2 to 4 years old Tannat (full-bodied, ripe tannins).
Chef: Martín Pérez
Recipe presented at the National Chef Competition organized by the Ministry of Tourism and Sports, the National Meat Institute (INAC) and the National Institute of Viticulture (INAVI). Published in the book “A Tour Throught The Senses. Uruguay Natural.”
# Uruguayan beef