Bone-in Ribeye with Chimichurri Sauce
Ingredients
- 1 bone-in ribeye
- A few sprigs of parsley
- A few sprigs of basil
- Juice from 1/2 a lemon
- 1 tbsp rosemary (fresh or dried)
- 1 tsp chili pepper
- 1 tbsp olive oil
- 6 tbsp balsamic vinegar
- Coarse salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
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Step 1. Remove meat from fridge 30 mins before cooking, or defrost to room temperature if frozen, season with salt and freshly ground pepper Step 2.
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Wash, de-stem and chop the basil and parsley leaves Step 3.
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To make the Chimichurri sauce, place olive oil, basil, parsley, rosemary, lemon juice, balsamic vinegar, chili pepper, and salt into a blender and blend until all ingredients are combined and chopped finely. Step 4.
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Spread half the chimichurri sauce on the rib-eye, save the other half for when it is cooked Step 5.
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Heat a frying pan on the grill, and sear the meat for 2 minutes on each side Step 6.
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Remove from heat and let it rest for 5 minutes Step 7. Cut the meat into thin slices, smother in the remaining chimichurri sauce and serve
Notes
Imported from Mela.
