Plat
Ribeye Steak with Sweet Potato Mash and Chimichurri
40 minPour 2Nutri-Score C€€€
C
40 min
40 minRibeye Steak with Sweet Potato Mash and Chimichurri
recette de
Big Homie’s Kitchen
@big.homies.kitchen
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ribeye steak (at room temperature)Viandes2 morceaux
sweet potato (peeled and cubed)Fruits et légumes600 g
butter (softened)Produits laitiers30 g
parsley (finely chopped)Fruits et légumes30 g
shallot (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
dried oregano (crumbled)Épices3 g- chilli flakesÉpices2 g
saltÉpices5 g
black pepper (freshly ground)Épices2 g
red wine vinegarÉpicerie30 ml
olive oilÉpicerie120 ml
par portion
Nutrition
1 258kcal
- Glucides
- 65 g
- Protéines
- 53 g
- Lipides
- 88 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
Presse-purée
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Mash the sweet potatoes
- Drain the sweet potatoes well.
- Mash with the butter and season with salt and pepper until smooth.
- Étape 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.
- Étape 5
Plate and serve
- Spoon the sweet potato mash onto plates.
- Top with the sliced ribeye and spoon the chimichurri over the steak.