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Ribeye Steak with Sweet Potato Mash and Chimichurri
40 Min.Für 2Nutri-Score C€€€
C
40 Min.
40 Min.Ribeye Steak with Sweet Potato Mash and Chimichurri
rezept von
Big Homie’s Kitchen
@big.homies.kitchen
1 Rezept
1 Import
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was Sie brauchen
Zutaten
ribeye steak (at room temperature)Fleisch2 Stücke
sweet potato (peeled and cubed)Obst & Gemüse600 g
butter (softened)Milchprodukte30 g
parsley (finely chopped)Obst & Gemüse30 g
shallot (finely chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke
dried oregano (crumbled)Gewürze3 g- chilli flakesGewürze2 g
saltGewürze5 g
black pepper (freshly ground)Gewürze2 g
red wine vinegarVorräte30 ml
olive oilVorräte120 ml
pro Portion
Nährwerte
1.258kcal
- Kohlenhydrate
- 65 g
- Eiweiß
- 53 g
- Fett
- 88 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel
Kartoffelstampfer
Schritt für Schritt
Zubereitung
- Schritt 1
Make the chimichurri
- Finely chop the parsley, shallot and garlic and place them in a bowl.
- Add the oregano, chilli flakes, salt and pepper.
- Pour in the red wine vinegar and olive oil and stir well, then set aside to let the flavours develop.
- Schritt 2
Cook the sweet potatoes
- Peel and cube the sweet potatoes and put them in a saucepan.
- Cover with salted water and boil until completely tender.
- Schritt 3
Mash the sweet potatoes
- Drain the sweet potatoes well.
- Mash with the butter and season with salt and pepper until smooth.
- Schritt 4
Sear the ribeye
- Season the steaks generously with salt and pepper.
- Sear in a hot pan with a little olive oil until well browned on both sides.
- Rest the steaks on a board for a few minutes before slicing.
- Schritt 5
Plate and serve
- Spoon the sweet potato mash onto plates.
- Top with the sliced ribeye and spoon the chimichurri over the steak.