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Ribeye Steak with Sweet Potato Mash and Chimichurri
40 minPara 2Nutri-Score C€€€
C
40 min
40 minRibeye Steak with Sweet Potato Mash and Chimichurri
receta de
Big Homie’s Kitchen
@big.homies.kitchen
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
ribeye steak (at room temperature)Carne2 piezas
sweet potato (peeled and cubed)Frutas y verduras600 g
butter (softened)Lácteos30 g
parsley (finely chopped)Frutas y verduras30 g
shallot (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
dried oregano (crumbled)Especias3 g- chilli flakesEspecias2 g
saltEspecias5 g
black pepper (freshly ground)Especias2 g
red wine vinegarDespensa30 ml
olive oilDespensa120 ml
por ración
Nutrición
1258kcal
- Carbohidratos
- 65 g
- Proteínas
- 53 g
- Grasas
- 88 g
lo que usará
Utensilios
Sartén
Cazo
Bol
Prensapatatas
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Mash the sweet potatoes
- Drain the sweet potatoes well.
- Mash with the butter and season with salt and pepper until smooth.
- Paso 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.
- Paso 5
Plate and serve
- Spoon the sweet potato mash onto plates.
- Top with the sliced ribeye and spoon the chimichurri over the steak.