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.
Cooking utensils
- 1 Grill or grill pan
- 1 Mortar or blender for chimichurri
- 1 Cutting board & sharp knife
- 1 Tongs for turning the steaks
Ingredients
- 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
Preparation
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.
Recommended side dishes
- Grilled corn on the cob with butter
- Crispy potato wedges
- Fresh tomato salad with basil
Nutritional values per portion
Calories: 720kcalCarbohydrates: 18gProtein: 50gFat: 40g
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