Sweet puree with grilled ribeye and chimichurri

Name: sweet puree with grilled ribeye and chimichurri
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 corn cobs or 1 can of corn kernels (300 g), drained; 500 g sweet potatoes in cubes; 3 Red peppers finely chopped; 2 bags fresh parsley (a 30 g), very finely cut; 2 teaspoons oregano; 2 tablespoons Red wine vinegar; 10 tablespoons oil; 50 ml milk; 10 g butter; 6 ribeye steak

A tasty recipe. The main course contains the following ingredients: meat, corncobs (or 1 can of corn kernels (300 g), drained), sweet potatoes (diced), red peppers (finely chopped), fresh parsley ((a 30 g), finely chopped), oregano , red wine vinegar, oil, milk, butter and ribeye steak.

Ingredients

Kitchen Stuff

grill pan

Directions

Cut the corn with a sharp knife from the flasks (or use the corn from the can) and put the corn kernels with the sweet potatoes and a pinch of salt in a pan with a good bottom of water.
Bring to the boil with the lid on the pan, cook the potatoes and maize in 15-20 minutes until done.
Spoon the peppers with the parsley, oregano, vinegar and oil, season the chimichurri with salt (and possibly some freshly ground pepper).
Heat the milk.
Drain the potato-maize mixture and add the butter and milk.
Stamp it with the puree pestle into a creamy puree.
Season with salt and (freshly ground) pepper.
Heat a grill pan.
Brush the ribeyes with the chimichurri.
Cook them in 4 minutes over high heat until done, brown on the outside, red on the inside.
Cut the meat into pieces.
Serve the meat on the sweet puree with extra chimichurri to taste.
Delicious with a salad of radishes and cherry tomatoes..