I'm running late, but still want to submit my entry. So here there are, I made Grill Rib Eye Steak and serve it with chimichurri sauce and vegetable succotash.
Thank you to Teresa, for choosing Argentina for our culinary journey.
Grilled RIb Eye Steak Serve With Chimichurri Sauce And Vegetable Succotash.
2 pounds rib eye steak
salt and pepper
- Season the rib eye steaks liberally with salt and pepper, Grill to your desire doneness.
- Let the steak rest for couple of minutes before serving. Serve with chimichurri sauce and vegetable succotash
Chimichurri Sauce:
1/2 cup very finely chopped parsley
1 tablespoon very finely chopped fresh oregano
1 clove garlic, minced
1 tsp red pepper flakes
salt
ground black pepper
1/4 cup vegetable oil
1/2 cup red wine vinegar
- Put all ingredients in a bowl and mix well.
Vegetable Succotash:
1 small onion, chopped
1 red bell pepper, diced
2 medium size zucchinis, diced
1 cloves garlic, minced
1 cup corn kernel, fresh or frozen
1/4 cup heavy cream
1 tbs butter
2 tbs chopped flat leafs parsley
salt and pepper, to taste
- Heat the butter in large skillet over medium heat. Add onion, saute until translucent. Add the bell pepper, cook until a little bit soft, add rest of the ingredient, except the heavy cream, salt and pepper. Cook for 2 minutes, then add the heavy cream, season with salt and pepper.
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