Argentine Rib-eye with Chimichurri
Posted: Fri Aug 01, 2008 4:44 pm
* This recipe is not my own, I stole it from the Summer 2008 issue of Overland Journal. *
Rib-eye: Choice or Prime, aged for three to four days in the refrigerator. Add liberal amounts of sea salt to both sides. Grill over a hot bed of coals and mesquite chips (if necessary, soaked in water). Typically five to seven minutes per side, turn only once.
Chimichurri Preparation:
1 bunch of fresh parsley, minced
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice from one lemon wedge
1 teaspoon coarse black pepper (fresh ground preferred)
1/2 teaspoon sea salt
Mix contents in a bowl and let sit a few hours in the fridge for the flavors to bland and enhance. Use as a topping for steaks after they are cooked.
My own notes and comments:
*I did not use the mesquite chips and it was great without them.
*I prepared the Chimichurri at home and left it in the Engel for the trip to that evening’s camp site.
*After turning the steaks put some of the Chimichurri on top of the steaks. After removing from the fire put a bit more on and cover them in foil to rest for a few minutes.
*The left over steak was sliced thinly and put back into the Engel. Steak slices, Chimichurri and some lettuce wrapped in a tortilla made a great (and quick) trail lunch the next day.
Rib-eye: Choice or Prime, aged for three to four days in the refrigerator. Add liberal amounts of sea salt to both sides. Grill over a hot bed of coals and mesquite chips (if necessary, soaked in water). Typically five to seven minutes per side, turn only once.
Chimichurri Preparation:
1 bunch of fresh parsley, minced
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice from one lemon wedge
1 teaspoon coarse black pepper (fresh ground preferred)
1/2 teaspoon sea salt
Mix contents in a bowl and let sit a few hours in the fridge for the flavors to bland and enhance. Use as a topping for steaks after they are cooked.
My own notes and comments:
*I did not use the mesquite chips and it was great without them.
*I prepared the Chimichurri at home and left it in the Engel for the trip to that evening’s camp site.
*After turning the steaks put some of the Chimichurri on top of the steaks. After removing from the fire put a bit more on and cover them in foil to rest for a few minutes.
*The left over steak was sliced thinly and put back into the Engel. Steak slices, Chimichurri and some lettuce wrapped in a tortilla made a great (and quick) trail lunch the next day.
