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Sweet puree with grilled ribeye and chimichurri
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.
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Ingredients
Directions
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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.
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Bring to the boil with the lid on the pan, cook the potatoes and maize in 15-20 minutes until done.
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Spoon the peppers with the parsley, oregano, vinegar and oil, season the chimichurri with salt (and possibly some freshly ground pepper).
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Heat the milk.
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Drain the potato-maize mixture and add the butter and milk.
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Stamp it with the puree pestle into a creamy puree.
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Season with salt and (freshly ground) pepper.
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Heat a grill pan.
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Brush the ribeyes with the chimichurri.
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Cook them in 4 minutes over high heat until done, brown on the outside, red on the inside.
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Cut the meat into pieces.
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Serve the meat on the sweet puree with extra chimichurri to taste.
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Delicious with a salad of radishes and cherry tomatoes..
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Nutrition
725Calories
Sodium0% DV1.665mg
Fat65% DV42g
Protein112% DV56g
Carbs10% DV30g
Fiber32% DV8g
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