Grilled ribeye steak with chimichurri and roasted peppers
Juicy ribeye steak with strong roasted flavors, served with spicy chimichurri and roasted peppers. This dish is perfect for a convivial dinner and harmonizes ideally with a structured red wine such as Carménère.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Grill dish, Main course
Cuisine South American, Steakhouse cuisine
Servings 2 People
Calories 720 kcal
1 Grill or grill pan
1 Mortar or blender for chimichurri
1 Cutting board & sharp knife
1 Tongs for turning the steaks
- 2 Ribeye steaks (approx. 300 g each)
For the chimichurri:
- 1 bunch of flat-leaf parsley
- 2 Garlic cloves
- 1 TL Chili flakes
- 2 EL Red wine vinegar
- 4 EL Olive oil
- Salt & pepper
For the roasted peppers:
- 2 red peppers
- 1 EL Olive oil
- 1 Pinch of sea salt
Prepare the chimichurri:
Finely chop the parsley and crush the garlic.
Mix with chili flakes, red wine vinegar and olive oil.
Season with salt and pepper, leave to stand for 20 minutes.
Roast the peppers:
Remove the seeds from the peppers, cut into quarters and rub with olive oil.
Roast on both sides on the grill or in a hot pan until they have a soft roasted aroma.
Grill a ribeye steak:
Remove the steaks from the fridge 30 minutes before grilling.
Bring the grill or pan to a high heat, season the steaks with salt.
Grill for approx. 3-4 minutes on each side (medium-rare) or to desired doneness.
Leave to rest briefly, serve with chimichurri and paprika.
Calories: 720kcalCarbohydrates: 18gProtein: 50gFat: 40g
Keyword Argentinean cuisine, Carménère, Chimichurri, Crickets, Grilled steak, Paprika, Ribeye, Wine & Steak