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Jezziesmom
Ribeye with chimichurri
Argentinian ribeye with chimichurri of herbs, garlic, onion and red pepper
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Ingredients
Directions
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Brush the meat with the oil and sprinkle with salt and pepper. Let it reach room temperature in 15 minutes.
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Meanwhile, light the barbecue.
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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.
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Chop the onion and finely chop the chives. Scoop through the chimichurri and season with pepper and salt.
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Roast the meat for 5 minutes. Turn halfway. Let rest for 4 minutes on a plate, covered with aluminum foil.
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Serve the meat with the chimichurri. Bon appétit! .
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Nutrition
405Calories
Sodium3% DV80mg
Fat45% DV29g
Protein66% DV33g
Carbs1% DV2g
Fiber4% DV1g
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