Ojo De Bife Con Chimichurri
From twill10 8 years agoIngredients
- thx to http://www.saveur.com shopping list
- Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri) shopping list
- serves 2-4 shopping list
- Ingredients shopping list
- 1 tbsp. kosher salt, plus more to taste shopping list
- 1 cup finely chopped parsley shopping list
- 3⁄4 cup finely chopped oregano shopping list
- 1 1⁄2 tsp. crushed red chile flakes shopping list
- 1⁄3 cup olive oil shopping list
- 1⁄4 cup red wine vinegar shopping list
- 8 cloves garlic, finely chopped shopping list
- Freshly ground black pepper, to taste shopping list
- 2 lb. boneless rib eye shopping list
How to make it
- A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009). This recipe first appeared in our June/July 2013 issue with Shane Mitchell's article Art of the Parilla.
- Instructions
- 1 Bring 1 tbsp. salt and 1 cup water to a boil in a 1-qt. saucepan; let cool. Whisk parsley, oregano, chile flakes, oil, vinegar, garlic, and pepper in a bowl. Stir in salt water mixture; let chimichurri sit at least 30 minutes.
- 2 Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see "Grilling 101"). Pat rib eye dry with paper towels and season generously with salt and pepper. Grill on hottest part of grill, turning as needed, until browned on all sides, 15-20 minutes. Move rib eye to cooler side of grill; continue to grill until cooked to desired doneness, 25-30 minutes more for medium rare, or until an instant-read thermometer inserted into the thickest part of the steak reads 125°. If the outside starts to burn before the steak is fully cooked, move to the cooler side of the grill until done. Rest meat 20 minutes before slicing; serve with chimichurri.
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