Beef Ribeye with Chimichurri Sauce
06.08.2019
Recipe by The Carbon Chef (Ben Kirk for Napoleon)
Ingredients
Marinade
1pc Beef Ribeye (at least 1.5 inch thick)
1 tbsp olive oil
1/2 tsp paprika
Salt to taste
1/2 tsp black pepper
1 tsp lemon juice
1 tbsp olive oil
1/2 tsp paprika
Salt to taste
1/2 tsp black pepper
1 tsp lemon juice
Chimichurri sauce
1 clove garlic
1/2 salt
1 cup chopped coriander
1 cup chopped parsley
2 shallots
1tbs red wine vinegar
1 cup olive oil
1/2 salt
1 cup chopped coriander
1 cup chopped parsley
2 shallots
1tbs red wine vinegar
1 cup olive oil
Method
Step 0
Cut the beef into large cubes. Marinade for at least an 1hr in the fridge. Skewer them with bamboo sticks that has been pre-soaked.
Step 0
Prepare your sauce – in a blender, or food processor, blend the garlic, shallots, salt, herbs and vinegar, till minced. Turn the speed to the lowest and slowly add in the olive oil. Reserve in the chiller.
Step 0
Preheat your grill on highest setting. Grill each side for 2-3 mins. Use a thermometer to check the doneness, or simply cut open a piece to check.
Step 0
Rest the skewers before serving and garnish with the Chimichurri sauce.
