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Carne

Ribeye steak with chimichurri sauce

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Recipe
Category
Carne
Setup time
Medium
Difficulty
Easy
Cost
High
To enjoy
With friends
Nº of people

Ingredients

Method of preparation

1

For the sauce, put 3 tablespoons of olive oil, the anchovies, the mint, the thyme, the parsley, the garlic cloves and the chilli in a blender.

2

Blend until smooth. Season to taste with salt and pepper. Set aside.

3

Cut the asparagus into pieces and cook them in boiling water for 4 minutes. Drain and place in a salad bowl.

4

Add the halved cherry tomatoes, diced red onion and basil leaves. Season with 2 tablespoons olive oil, balsamic vinegar, fleur de sel and pepper.

5

Heat a grill greased with the remaining olive oil. Cook the meat for 3 minutes on each side.

6

Remove the meat and put it on a chopping board, let it stand for 2 minutes and then cut it into slices.

7

Serve the meat slices with the salad and the chimichurri sauce.