Ribeye with chimichurri

Name: ribeye with chimichurri
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Argentinian
Ingredients: 4 rib eye; 6 el traditional olive oil; 1 Red pepper; 30 g parsley; 1 el dried oregano; 2 toe garlic; 5 el Red wine vinegar; 1 onion; 25 g fresh chives

Argentinian ribeye with chimichurri of herbs, garlic, onion and red pepper

Ingredients

4 rib eye
6 el traditional olive oil
1 Red pepper
30 g parsley
1 el dried oregano

2 toe garlic
5 el Red wine vinegar
1 onion
25 g fresh chives

Kitchen Stuff

1 barbecue
1 blender

Directions

Brush the meat with the oil and sprinkle with salt and pepper. Let it reach room temperature in 15 minutes.
Meanwhile, light the barbecue.
Remove the stalk from the pepper. Puree the pepper with the oil, parsley leaves, oregano, garlic and vinegar in a high cup with a hand blender.
Chop the onion and finely chop the chives. Scoop through the chimichurri and season with pepper and salt.
Roast the meat for 5 minutes. Turn halfway. Let rest for 4 minutes on a plate, covered with aluminum foil.
Serve the meat with the chimichurri. Bon appétit! .