Hoofdgerecht
Ribeye Steak with Sweet Potato Mash and Chimichurri
40 minVoor 2Nutri-Score C€€€
C
40 min
40 minRibeye Steak with Sweet Potato Mash and Chimichurri
recept van
Big Homie’s Kitchen
@big.homies.kitchen
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
ribeye steak (at room temperature)Vlees2 stukken
sweet potato (peeled and cubed)Groente en fruit600 g
butter (softened)Zuivel30 g
parsley (finely chopped)Groente en fruit30 g
shallot (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
dried oregano (crumbled)Kruiden en specerijen3 g- chilli flakesKruiden en specerijen2 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
red wine vinegarVoorraadkast30 ml
olive oilVoorraadkast120 ml
per portie
Voedingswaarden
1.258kcal
- Koolhydraten
- 65 g
- Eiwitten
- 53 g
- Vetten
- 88 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom
Pureestamper
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Mash the sweet potatoes
- Drain the sweet potatoes well.
- Mash with the butter and season with salt and pepper until smooth.
- Stap 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.
- Stap 5
Plate and serve
- Spoon the sweet potato mash onto plates.
- Top with the sliced ribeye and spoon the chimichurri over the steak.