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Meat

Ribeye steak with chimichurri sauce

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

Ingredients

    2 tbsp of Victor Guedes Extra Virgin Olive Oil Reserve

  • 800g of ribeye or sirloin beef steak
  • 2 anchovies
  • 1/2 tea cup of mint leaves
  • 2 tsp of thyme
  • 1/2 tea cup of parsley
  • 3 garlic cloves
  • 1 red chilli
  • 250g of cherry tomato mix
  • 200g of asparagus
  • 1 red onion
  • 1 tbsp of balsamic vinegar
  • Basil, to taste
  • Fleur de sel, to taste
  • Black pepper, to taste

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 of 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.

Products used