Entrecote with Chimichurri

Entrecote with Chimichurri

Without a doubt, a hit on any day of the week. Quick to make but finger lickin good. Tip: use some smoker wood on the grill for extra flavor. 

4

220-250 °C

5 mins

Ingredients

Meat:
2 ribeye steaks (approx. 250 g each)
Olive oil
Sea salt & freshly ground black pepper

Vegetables:
400 g cherry tomatoes on the vine
1 red onion

Chimichurri:
4 tbsp olive oil
1 tbsp red wine vinegar
1 clove garlic, finely chopped
Handful of parsley, finely chopped
Chili flakes, to taste
Salt

Preparation

Preheat the gas grill and lightly brush the ribeye steaks with olive oil. Season with salt and pepper.
Mix all the chimichurri ingredients together.

Grill the ribeye steaks for 2–3 minutes per side for medium-rare. Remove from the grill and let them rest for 5 minutes (do not wrap in foil).

Place the tomatoes and onion briefly on the grill until they start to burst and/or lightly char.

Slice the ribeye and spoon the chimichurri over the top, or serve it on the side.