Ribeye with sweet potato and chimichurri sauce
8 servings
80 minutes
Ribeye with sweet potato and chimichurri sauce is a dish that embodies the passion of Latin American cuisine for rich flavors and aromas. Tender, juicy ribeye steak seared to a perfect crust and finished in the oven pairs with creamy sweet potato puree flavored with lime, basil, and cumin. The composition is complemented by a vibrant chimichurri sauce where fresh cilantro, parsley, and oregano harmoniously blend with garlic, spicy chili pepper, and wine vinegar to create a zesty herbal accent. This dish is perfect for a cozy dinner, highlighting the richness of South American culinary traditions. Its rich flavor, tender meat texture, and fresh note of the sauce make ribeye with sweet potato and chimichurri a true celebration of taste.
1
Wrap the sweet potato in foil, after spraying the roots with vegetable oil. Place in an oven preheated to 200 degrees for one hour. Remove the sweet potato from the oven, make a cut in the skin, and scoop out the orange flesh with a spoon.
- Vegetable oil: 100 ml
- Sweet potato: 8 pieces
2
Melt butter in a saucepan, add cumin, a pinch of salt, chopped basil, and lime zest, then mix with sweet potato puree. The result can be placed back into the skin of the root vegetable if you managed to extract the flesh carefully and the skin retained its shape and condition.
- Butter: 50 g
- Cumin: 5 g
- Salt: to taste
- Green basil: 50 g
- Lime: 2 pieces
3
Remove excess fat and membranes from the ribeye, cut into 250-gram portions. Let the meat sit for an hour at room temperature, pat it dry with a paper towel to ensure the steak's surface is dry. Season with salt.
- Beef ribeye: 2 kg
- Salt: to taste
4
Fry each piece of meat in a hot pan with vegetable oil for one and a half minutes on each side. Then place on a baking sheet and put in an oven preheated to 180 degrees for five minutes.
- Beef ribeye: 2 kg
- Vegetable oil: 100 ml
5
In a blender, blend chopped parsley, oregano, cilantro, garlic, chili pepper, wine vinegar, and olive oil with a pinch of salt. This will be the chimichurri sauce.
- Parsley: 50 g
- Fresh oregano leaves: 10 g
- Fresh cilantro (coriander): 50 g
- Garlic: 8 cloves
- Chili pepper: 2 pieces
- Red wine vinegar: 100 ml
- Olive oil: 100 ml
- Salt: to taste
