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steak, ribeye, chimuchurri
Perfect for grilling or cooking indoors, try out this mouthwatering Ribeye recipe created in collaboration with Master Chef, Nicolas Rieffel (@nicolas_masterchef). 
Pro Tip: Spice up your steak with the JAVA Pepper Mill for Steak. The freshly ground pepper will be fragrant and flavorful and add the perfect kick to your ribeye. 
Serves 2-3 people.

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 

  1. Remove meat from fridge 30 mins before cooking, or defrost to room temperature if frozen, season with salt and freshly ground pepper
  2. Wash, de-stem and chop the basil and parsley leaves
  3. 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. 
  4. Spread half the chimichurri sauce on the rib-eye, save the other half for when it is cooked
  5. Heat a frying pan on the grill, and sear the meat for 2 minutes on each side
  6. Remove from heat and let it rest for 5 minutes 
  7. Cut the meat into thin slices, smother in the remaining chimichurri sauce and serve

 

Products used in this recipe: 

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