🍽️ Juicy Ribeye Steaks with Fresh Chimichurri Sauce

Name: Juicy Ribeye Steaks with Fresh Chimichurri Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g Rib-Eye Steak (2 pieces); 5 g cilantro (1 handful); 10 g parsley (0.5 bunch); 1 shallot; 1 garlic clove; 1 small red chili pepper; 1 pinch ground cumin; salt; 10 tbsp olive oil; 0.5 organic lemon (zest and juice); pepper; 200 g head lettuce (1/2 head lettuce); 2 tomatoes; 0.5 red onion; 80 g corn (can; drained weight); 2 sprigs basil; 1 tbsp rapeseed oil; 2 tbsp white wine vinegar

340 kcal · 30 min · 4 servings

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Ingredients

700 g Rib-Eye Steak (2 pieces)
5 g cilantro (1 handful)
10 g parsley (0.5 bunch)
1 shallot
1 garlic clove
1 small red chili pepper
1 pinch ground cumin
salt
10 tbsp olive oil
0.5 organic lemon (zest and juice)
pepper
200 g head lettuce (1/2 head lettuce)
2 tomatoes
0.5 red onion
80 g corn (can; drained weight)
2 sprigs basil
1 tbsp rapeseed oil
2 tbsp white wine vinegar

Instructions

1. Take the steaks out of the fridge and let them reach room temperature.
2. Wash the cilantro and parsley, shake them dry, and pick off the leaves.
3. Finely chop the picked herbs.
4. Set aside half of the chopped parsley for later.
5. Peel the shallot and the garlic.
6. Dice the shallot and garlic very finely.
7. Halve the chili pepper lengthwise and remove the seeds.
8. Wash the seeded chili pepper and chop it finely.
9. Put the chopped herbs, shallot, garlic, and chili into a bowl.
10. Add cumin, salt, lemon zest, and lemon juice.
11. Add six tablespoons of olive oil and pepper.
12. Mix everything well to make the chimichurri sauce.
13. Clean the head lettuce and wash it.
14. Spin the salad dry.
15. Tear the salad into bite-sized pieces.
16. Wash the tomatoes.
17. Cut the tomatoes into cubes.
18. Peel the onion and dice it finely.
19. Rinse the corn and let it drain.
20. Wash the basil and shake it dry.
21. Pick the basil leaves and chop them finely.
22. Put the salad, tomatoes, onion, corn, basil, and the reserved parsley into a salad bowl.
23. Mix the salad ingredients well.
24. Rinse the steaks and pat them dry.
25. Heat rapeseed oil in a pan.
26. Season the meat with salt.
27. Sear the steaks over high heat for two to three minutes on each side.
28. Remove the pan from the stove.
29. Let the steaks rest in the hot pan for one more minute.
30. Finally season the steaks with pepper.
31. Mix the salad with vinegar, the remaining olive oil, salt, and pepper.
32. Slice the steaks against the grain into strips about one centimeter thick.
33. Distribute the steak strips onto plates.
34. Drizzle the chimichurri sauce over the steaks.
35. Serve the salad separately.

Nutrition per serving

kcal: 340
Protein: 41 g · Fett/Fat: 17 g · Carbs: 6 g