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Ribeye Steak with Sweet Potato Mash and Chimichurri
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Ribeye Steak with Sweet Potato Mash and Chimichurri

40 minPorcje: 2Nutri-Score C€€€
od @big.homies.kitchen1 importugotowano 0 razy
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Składniki

2 osoby
  • ribeye steak (at room temperature)Mięso2 kawałki
  • sweet potato (peeled and cubed)Warzywa i owoce600 g
  • butter (softened)Nabiał30 g
  • parsley (finely chopped)Warzywa i owoce30 g
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce2 kawałki
  • dried oregano (crumbled)Przyprawy3 g
  • chilli flakesPrzyprawy2 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g
  • red wine vinegarSpiżarnia30 ml
  • olive oilSpiżarnia120 ml

na porcję

Wartości odżywcze

1258kcal

Węglowodany
65 g
Białko
53 g
Tłuszcz
88 g
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Przybory

  • Patelnia
  • Rondel
  • Miska
  • Tłuczek do ziemniaków

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Mash the sweet potatoes

    • Drain the sweet potatoes well.
    • Mash with the butter and season with salt and pepper until smooth.
    Krok 3

  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.
    Krok 4

  5. Plate and serve

    • Spoon the sweet potato mash onto plates.
    • Top with the sliced ribeye and spoon the chimichurri over the steak.
    Krok 5
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