Ribeye steak with herb sauce
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp - 1 bunch spring onions
- 7-10 Tbsp - 6 cloves of garlic
- 7-10 Tbsp - 1 large bunch of parsley
- 7-10 Tbsp - 1 small carrot
- 7-10 Tbsp - 4 stems each of thyme and oregano
- 7-10 Tbsp - 1 bay leaf
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - 1 teaspoon each of cumin, sweet paprika and chili powder
- 7-10 Tbsp - 150 ml white wine vinegar
- 7-10 Tbsp - 150 ml + 1,5 l + 3 tablespoons oil
- 7-10 Tbsp - 750 g Kartoffeln
- 7-10 Tbsp - 4 Ribeye steaks (approx. 250 g each)
- 7-10 Tbsp - possibly coarse salt
- 7-10 Tbsp - lettuce leaves and tomatoes
Directions
- 1
Clean and wash spring onions. Peel the garlic. Wash the parsley. Chop everything finely. Peel, wash and grate the carrot. Wash and pluck the herbs. Crumble bay leaf. Mix everything. Season with salt, cumin, paprika, chili and pepper.
- 2
First stir in vinegar, then 150 ml oil. Leave to stand for at least 1 hour.
- 3
Peel, wash and slice the potatoes. Dab dry well. Heat 1.5 l of oil in a deep fryer or a high pot to approx. 180 °C. Fry the potatoes in it in portions for about 1 minute.
- 4
Drain and allow to cool.
- 5
Dab meat dry. Heat 3 tablespoons of oil in a large pan, if necessary in portions. Fry the meat for 1-2 minutes on each side. Season with salt and pepper. Place on a baking tray and continue to roast in a preheated oven (electric cooker: 150 °C/recirculating air: 125 °C/gas: level 1) for 8-10 minutes.
- 6
Heat the frying oil again to 180 °C and fry the potato wedges until they are golden brown. Drain and season with coarse salt. Serve with steaks and chimi churri. Serve with lettuce and tomatoes.
- 7
Drinks tip: Argentinean beer, e.g. Quilmes.
Nutrition Facts
810 kcal
25 g
52 g
55 g
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