Steak With Chimichurri Sauce
15 Minutes
2 SERVINGS
INGREDIENTS
Beef- Sadia Beef Ribeye
- Sadia Beef Ribeye (sliced into two 1.5-inches thick
- steaks)
- 1 Tbsp olive oil
- Salt and pepper to taste
- 30g fresh parsley (minced)
- 10g fresh cilantro (minced)
- 2 garlic cloves (minced)
- 8 Tbsp olive oil
- 45ml vinegar
- 1 tsp red pepper flakes
- ¾ tsp dried oregano
- Salt to taste
- Frozen potato wedges
METHOD
- Keep Sadia Beef Ribeye steaks sealed. Thaw in the fridge for 24 hours before use. Before cooking, let it rest at room temperature for 30-45 minutes. Season all sides with salt and pepper.
- While the beef is resting, preheat oven to 220°C.
- Combine minced parsley, cilantro and garlic in a bowl with olive oil, vinegar, red pepper flakes, oregano and salt. Alternatively, pulse briefly in a blender.
- Air fry the potato wedges according to preparation instructions.
- Heat oil in a pan over high heat until smoking. Sear steaks for 2 minutes per side without moving.
- Transfer steaks to oven for 8-10 mins for medium-rare.
- Let the cooked beef rest for 5-10 minutes before slicing. Serve with chimichurri sauce and fried potato wedges.
Sadia Beef Ribeye Aged
100% Quality Beef
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