Rib-eye Steak With Chimichurri Dressing
Fire up the grill and get ready for a taste of Argentina with these mouthwatering rib-eye steaks topped with a vibrant chimichurri sauce. A blend of fresh parsley, garlic, onions, and zesty spices come together to create a flavor-packed topping that complements the juicy steaks perfectly. Grilled to your preferred doneness and generously drizzled with the tangy chimichurri, this dish is sure to be a showstopper at your next gathering. Serve with crispy fries and a refreshing salad for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 2 rib-eye steaks , 225-300g per person
- corn oil
- rock salt , for seasoning
- ½ bunch parsley
- 1 garlic clove
- ¼ Spanish onion
- ¼ red pepper
- 125ml corn oil
- 2 tbsp sherry vinegar
- 1 tbsp aji molido (Argentinian crushed red pepper) or use dried chilli flakes
Instructions
- To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
- Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 303 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.3 milligram of sodium
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