Ribeye in an Argentine way

For the chimichurri: Remove the seeds from the red pepper and cut into pieces. Also cut 1 bunch in pieces. Mix the pepper and the spring onion with the garlic and half of the parsley. Add half of the sunflower oil, half of the red wine vinegar and all oregano and puree with the hand blender. Season with salt and pepper. Allow it to stand for 1 hour to allow the flavors to penetrate well.

For the salsa criolla: Cut the second bunch out over the length into four and then into small pieces. Remove the seeds from the half pepper and then cut them into small cubes. Cut the tomato into pieces, remove the seeds and cut the flesh into small cubes. Mix the spring onions, the peppers and the tomato with the rest of the sunflower oil, the red wine vinegar and the parsley. Season with salt and pepper. Leave for 1 hour.

Let the meat come to room temperature. Heat a grill pan or light the barbecue. Brush the meat with a little olive oil and sprinkle with salt and pepper. Grill the steaks depending on the thickness 3 minutes (red) or 4 minutes (medium). Allow the meat to rest for a while before serving, so that it becomes even more juicy. Put the chimichurri and the salsa criolla in the dishes on the table.