Argentinian Ribeye with Spicy Chimichurri Sauce
Good meat deserves a good sauce. No one knows that better than the Argentinians. They are not only famous for their extraordinary beef, no, they also created the Chimichurri sauce. In this recipe Otto combines the spicy herb-mixture of course with an Argentinian Black Angus Ribeye. The Otto grill gives the meat finest roast aromas, which go great with the spicy taste of the Chimichurri sauce. Live the Gaucho-life!
Serves 4 People
- 4 Argentinian Black Angus Ribeye steaks
- Sea salt
- 1 Red chili pepper
- 2 Cloves of garlic
- 1 Bunch of parsley
- 1 Bunch of fresh oregano
- ½ Cup olive oil
- 1/8 Cup white wine vinegar
- Salt, pepper
There are many myths about the origin of the word Chimichurri. What all of them have in common is the assumption that it has an English source. One theory, for instance, says that the sauce was invented by the Irish General Jimmy McCurry during the Argentinian Independence War in the 19th century. Other people think it’s a parody of the sentence “Give me the curry”. Well, not even Otto knows who’s right and who’s wrong. What’s important is the Spanish and Italian cuisine influence — think spicy pesto.
Ribeye steaks with spicy chimichurri sauce is a delightful and unique dish to add to the dinner table. Spice up your life with a bit of this hot sauce – a green machine! We love this recipe because it pairs perfectly grilled steak from the O.F.B. with a fiery topping. Enjoy it with us by following Otto’s easy steak dinner recipe.
Prepare the Chimichurri
Chop chili, parsley and oregano. Crush the garlic and put everything into a bowl. Then, add some warm water and let the mixture rest so that the liquid can absorb the spices. The chimichurri sauce tastes best if you let it sit for one day. This way the aromas come to full effect. In Argentina, they even prepare it two weeks in advance.
Get the Ribeye ready
Take the Black Angus Steak out of the fridge one hour before you plan on grilling it and sprinkle with salt. It is important to let it reach room temperature to ensure a uniform cooking process.
Fire up the Otto grill
Preheat your Otto grill onto 1500°F/900°C for about 3 minutes. Dab the steaks up with a piece of kitchen towel.
How to grill Black Angus
Place the steaks on the grid and set the Meat-O-Meter on stage 1. Grill the steaks for about 1 minute on each side. Once they have a nice brown crust, let them rest at the bottom of the grill until they have reached your desired cooking level. For the best outcome, you may want to use a meat thermometer. At the temperature of 133°F, your ribeye is medium which is perfect for this cut. Learn more about the different cooking levels and how to reach them on Otto’s blog.
Serve the Argentinian beef with the Chimichurri sauce
Remove the steaks from the O.F.B. and let them chill for a few minutes before serving them. This way the meat juices can redistribute themselves within the meat again. Carve the ribeye steaks across the grain and serve them on a plate with the spicy chimichurri sauce. Enjoy!