{"id":673,"date":"2024-06-13T12:26:24","date_gmt":"2024-06-13T18:26:24","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=673"},"modified":"2024-06-13T16:09:18","modified_gmt":"2024-06-13T22:09:18","slug":"bife-de-vacio-con-chimichurri","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/bife-de-vacio-con-chimichurri\/","title":{"rendered":"Bife de Vacio con Chimichurri"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pieza de bife de vac\u00edo de 750 gr.<\/li>\n\n\n\n<li>Sal de mar y aceite de oliva al gusto.<\/li>\n<\/ul>\n\n\n\n<p>Chimichurri<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 cucharaditas de or\u00e9gano.<\/li>\n\n\n\n<li>1 cucharadita de pimienta.<\/li>\n\n\n\n<li>1 cucharadita de laurel.<\/li>\n\n\n\n<li>3 cucharaditas de ajo molido.<\/li>\n\n\n\n<li>1 cucharadita de piment\u00f3n o paprika.<\/li>\n\n\n\n<li>2 tazas de perejil.<\/li>\n\n\n\n<li>12 hijitas de albahaca.<\/li>\n\n\n\n<li>\u00bc taza de pimiento morron fresco.<\/li>\n\n\n\n<li>2 cucharadas de ajo picado.<\/li>\n\n\n\n<li>\u00bc taza de zanahoria.<\/li>\n\n\n\n<li>2 cucharadas de sal (al gusto).<\/li>\n\n\n\n<li>\u00bd litro de aceite de oliva.<\/li>\n\n\n\n<li>\u00bc taza de vinagre de manzana.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mezcla bien todos los ingredientes del chimichurri en un taz\u00f3n, c\u00fabrelo con pl\u00e1stico tipo y d\u00e9jalo reposar en el refrigerador durante 12 horas.<\/li>\n\n\n\n<li>Coloca la Parrilla de Sellado, y prepara tu asador para fuego alto directo (230 \u00baC a 290 \u00baC).<\/li>\n\n\n\n<li>Con un cuchillo, realiza algunos cortes en el vac\u00edo en sentido diagonal, llegando a la mitad de la carne. Procura no partirla por completo. Estos cortes ayudar\u00e1n a que penetre la sal.<\/li>\n\n\n\n<li>Barniza el vac\u00edo con aceite de oliva y agrega sal de mar generosamente, procurando que penetre los cortes que hiciste.<\/li>\n\n\n\n<li>Asa tu corte a fuego directo, con la tapa puesta, durante 8 minutos. Volt\u00e9ala y \u00e1sala 3 minutos m\u00e1s.<\/li>\n\n\n\n<li>Retira la carne de tu asador y d\u00e9jala reposar 5 minutos. Esto ayudar\u00e1 a que se redistribuyan los jugos de la carne.<\/li>\n\n\n\n<li>Sirve acompa\u00f1ada de la Salsa de Chimichurri.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Chimichurri Preparaci\u00f3n<\/p>\n","protected":false},"author":1,"featured_media":775,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Chimichurri Preparaci\u00f3n","_links":{"self":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/comments?post=673"}],"version-history":[{"count":1,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/673\/revisions"}],"predecessor-version":[{"id":674,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/673\/revisions\/674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media\/775"}],"wp:attachment":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media?parent=673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/categories?post=673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/tags?post=673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}