Ribeye steak with chimichurri
14 November
South American
5
Ribeye steak with chimichurri
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.