Serves 4

rgentine food has been considerably influenced by Italian and Spanish cuisine. The Argentine sauce called chimichurri, for instance, is very similar to pesto and is often used with meats and as a dip for bread. Although there are several ingredients in this recipe, it actually takes just a few minutes to prepare. To make a complete meal, serve this with some roasted baby potatoes or wild rice.

Ingredients:
1 cup flat-leaf (Italian) parsley, tough stems removed, lightly packed (about 1 bunch)
2 tablespoons cilantro leaves, lightly packed
2 garlic cloves, peeled and quartered
¼ cup Healthy Valley low-sodium vegetable broth or chicken broth
2 tablespoons Alessi white balsamic vinegar
¼ cup Napa Valley organic olive oil
1/8 teaspoon crushed red pepper flakes
4 4-ounce filet mignon steaks, rinsed, patted dry and trimmed
1/8 teaspoon salt,
¼ teaspoon pepper
2 bags Epic Roots māche, washed and dried
1 small wedge Universal organic Parmigiano Reggiano cheese

Instructions:


1. Combine the parsley, cilantro, and garlic in a food processor. Process until finely chopped. In a small bowl, whisk together the broth, vinegar, oil, and red pepper flakes. Stir in the chopped herbs. Cover and refrigerate while you prepare the steaks. This can be made several hours in advance and you will have some left over.
   

2. Preheat the broiler. Season steaks on both sides with salt and pepper. Place on a broiler pan and position steaks about 5 inches below the broiler. For rare meat, cook 3-4 minutes per side, for medium rare, 4 ½ -5 minutes per side, and for medium, 5 ½-6 minutes per side, or to taste. Cut into the center of a piece to check for desired doneness.
   

3. While meat is cooking, arrange māche on dinner plates to form a bed for the steaks. Use a vegetable peeler or cheese slicer to shave 16 thin curls of cheese off the thin side of the parmesano-reggiano wedge. Set shaved cheese aside.
   

4. When steaks are done, remove them from the broiler. Use a sharp knife to slice the steaks across the grain in ¼-inch thick slices (cut perpendicular to the lines running through the meat). Arrange slices on māche and arrange 4 cheese curls around each steak on the plates. Serve with chimichurri on the side or spoon 2 tablespoons over each steak.
   

Each 3-ounce steak with 1½ cups māche and 2 tablespoons of sauce contains:
Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	230       12 g     4 g     75 mg  155 mg  2 g     2 g     0 g     27 g     71% DV 43% DV 10% DV 32% DV