Grilled entrecote with chimichurri sauce
4 servings
30 minutes
Grilled ribeye with chimichurri sauce is a harmony of juicy meat and aromatic South American sauce originating from Argentina. Chimichurri, with its rich flavor of fresh herbs, garlic, chili pepper, and wine vinegar, perfectly complements grilled meat, creating a balance of spiciness and freshness. This recipe is ideal for summer barbecues, outdoor dinners, or romantic evenings. The grill seals in the juices of the ribeye while resting in foil allows the meat to achieve the perfect texture. Serving with thin slices of meat and a generous portion of chimichurri turns the dish into a true gastronomic celebration that reveals the depth of flavors in Latin American cuisine.
1
Take the meat out of the refrigerator 30 minutes before cooking.
2
Clean the rib bone of the ribeye from membranes.
3
Wash the meat. Pat it dry with a paper towel.
4
Salt and pepper the meat to taste.
- Ground black pepper: to taste
- Salt: to taste
5
Brush the meat with vegetable oil.
- Vegetable oil: 1 tablespoon
6
Cook in a home grill according to the instructions and selected program. Or on a grill pan. For this, preheat the pan, sear the steaks for 2 minutes on each side over high heat, then reduce the heat to medium, flip the meat and cook for another 2-3 minutes.
- Entrecote (rib steak): 4 pieces
7
Transfer the meat to a separate plate, wrap it in foil, and place it in a warm spot.
8
Prepare chimichurri sauce. For this, chop parsley, cilantro, and oregano.
- Parsley: 50 g
- Cilantro: 50 g
- Fresh oregano leaves: 10 g
9
Finely chop the chili pepper.
- Chili pepper: 2 pieces
10
In a blender, blend parsley, oregano, cilantro, garlic, chili pepper, wine vinegar, and olive oil with a pinch of salt.
- Parsley: 50 g
- Cilantro: 50 g
- Fresh oregano leaves: 10 g
- Garlic: 8 cloves
- Chili pepper: 2 pieces
- Red wine vinegar: 100 ml
- Olive oil: 100 ml
- Salt: to taste
11
Slice the cooked meat into thin pieces before serving.
12
Serve with chimichurri sauce.
