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Ribeye steak with chimichurri

14 November

South American

5

Ribeye steak with chimichurri

MKRSA3Ep9 6134 (1)
Ingredients

CAJUN SWEET POTATOES

10 Orange Sweet potatoes, cut into rounds

125 ml Red wine vinegar

60 ml Cajun spice

60 ml Spanish smoked paprika

10 ml Pink Himalayan salt

10 ml Black pepper

60 ml Olive oil

CHARRED CORN NIBS

8 Sweet corn on the cob

6 Avocados, peeled and roughly chopped

CHIMICHURRI

100 g Fresh parsley, finely chopped

100 g Fresh coriander, finely chopped

50 g Fresh thyme, stalks removed and leaves finely chopped

50 g Fresh rosemary, stalks removed and finely chopped

50 g Fresh mint, finely chopped

5 Garlic cloves, peeled and finely diced

250 ml Olive oil

15 mg Pink Himalayan salt,

10 ml Black pepper, crushed

60 ml Red Wine Vinegar

1 Lemon, zest and juice

CREAMY AVOCADO

6 Avocados, peeled and roughly chopped

500 ml Sour cream

500 ml Plain yoghurt

500 ml Plain yoghurt

500 ml Plain yoghurt

1 Lemon, juiced

1 Lime, juiced

10 g Fresh coriander, roughly chopped

Salt, black pepper and sugar, to taste

RED ONION PICKLE

1 Red onions, cut in half and thinly sliced

125 ml Red wine vinegar

125 ml Water Sugar

25 ml Sugar

25 ml Salt

RIBEYE STEAK

125 ml Rib eye steaks

60 ml Fine black pepper

60 ml Fine black pepper

170 g Garlic powder

170 g Garlic powder

200 g Worcestershire Sauce

200 g Worcestershire Sauce

6 Fresh Rosemary sprigs

6 Fresh Rosemary sprigs

10 Fresh Thyme sprigs

10 Fresh Thyme sprigs

250 g Butter

250 g Butter

45 ml Olive oil

45 ml Olive oil

YOGHURT SAUCE

1 Garlic bulb

15 ml Olive oil

500 ml Plain yoghurt

Salt and pepper to taste

Instructions

CHIMICHURRI METHOD

Finely chop all the fresh herbs and garlic and combine in a medium sized bowl. Cover with olive oil and add fresh lemon juice, lemon zest and red wine vinegar.

Season with salt and pepper, to taste

CAJUN SWEET POTATOES METHOD

Chop the sweet potatoes into 5cm chunks.

Coat in red wine vinegar, Cajun spice, smoked paprika, salt and pepper.

Place sweet potatoes in an oven proof dish.

Drizzle over the olive oil, making sure all the sweet potatoes are covered.

Bake for 1 hour while occasionally turning them around in a 200˚C oven.

They are cooked when they are soft, but also nice and browned on both sides.

CHARRED CORN NIBS METHOD

Heat a griddle pan on high heat.

Grill the corn until slightly charred on each side.  

Remove from heat and cut the corn from the cob.

CREAMY AVOCADO METHOD

Blend the avocados, sour cream, yoghurt, lemon juice, lime juice, coriander, salt and pepper and sugar until well combined and decant into squeezy bottle. Place it in the refrigerator until service.

YOGHURT SAUCE METHOD

Preheat oven to 200˚C.

Cut the top off a whole garlic bulb and place in roasting tin. Drizzle with olive oil.

Cover with foil and roast for at least 45 minutes to 1 hour, or until the garlic is nice and soft.

Squeeze the roasted garlic from the skins, add to the yoghurt and blend together.

Add salt and pepper and adjust the seasoning if necessary.

RED ONION PICKLE METHOD

In a small saucepan, combine the vinegar, water, sugar and salt.

Bring the mixture to a gentle simmer over a medium heat.

Pour the Pickling liquid over the onions and allow to stand until cool to room temperature, about 20-30 minutes.

RIBEYE STEAK METHOD

Marinate the rib eye steaks with salt, pepper, garlic powder and Worcestershire sauce. Let it sit for at least 30 minutes before you cook it.

Add enough butter to a pan to cook the amount of steaks you want to at one time.  Add the butter bit by bit to the pan, adding a bit of olive oil as well, so as not to burn the butter quickly.

Add some rosemary and thyme sprigs to the pan with the melted butter and oil.

Pan fry on a high heat 2 minutes on each side.  Keep on repeating turning over the steak every 2 minutes.  Keep on brushing it with the rosemary and thyme butter.

Cook until it is done to your liking.

Remove from the heat and leave it to rest for 5 minutes, covering it with foil.

TO SERVE

Slice the ribeye into thick slices.

Add some of the chimichurri on the plate and top with the sliced ribeye. Add the chimichurri on top of the sliced steak.

Place sweet potatoes on the other side, spooning over the garlic yoghurt.

Add the red onion relish and corn to the plate. Dot the other side of the plate with the avocado mixture.

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