Ribeye steak with herb sauce
easy
60 mins
60 mins
Ingredients
- 6 Garlic (about 30 g)
- 1 (approx. 75 g) bunch of parsley
- 3 Spring onions
- 1 (approx. 50 g) small carrot
- 4 Stem(s) Thyme and oregano
- 1 Bay leaf
- 7-10 Tbsp Salt
- 1 TEASPOON Cumin
- 1 TEASPOON Sweet peppers
- 1 TEASPOON Chilli powder
- 7-10 Tbsp Pepper
- 150 ml white balsamic vinegar
- 1,65 l + 3 tablespoons oil
- 1 kg floury potatoes
- 4 Rib eye steaks (approx. 250 g each)
- 7-10 Tbsp coarse salt
- 7-10 Tbsp lettuce leaves and tomato slices
- baking paper
Directions
- 1
Peel garlic and dice finely. Wash parsley, shake dry and chop. Clean, wash and finely chop the spring onions. Peel, wash and finely grate the carrot. Wash thyme and oregano, shake dry and pluck the leaves from the stalks. Crumble the bay leaf very finely. Mix everything well. Season with salt, cumin, paprika, chilli and pepper. Stir in vinegar. Add 150 ml oil. Leave to stand for about 1 hour.
- 2
Peel the potatoes, wash them thoroughly and cut them into coarse sticks. Dab dry well with a tea towel. Heat 1.5 litres of oil in a wide pot to 175 °C. Fry the chips in it in four portions for about 1 minute each. Lift out, drain on kitchen paper and let cool off
- 3
Dab meat dry. Heat 3 tablespoons of oil in a very large or two smaller pans, fry the meat on both sides at high heat. Season with salt and pepper. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 6-8 minutes
- 4
In the meantime heat the frying oil to 175 ° C again, fry the chips in it again in two portions until golden yellow, take them out and season with coarse salt. Arrange meat and chips on plates. Garnish with salad and tomato slices. Put some chimichurri on the meat. Add the remaining chimichurri in a small bowl
- 5
Waiting time approx. 1 hour
Nutrition Facts
1060 kcal
34 g
77 g
56 g
More Delicious Recipes
