Grilled meat: 3 recipes from chefs

504 calories

Grilled meat: 3 recipes from chefsGrilled meat: 3 recipes from chefs

Rib eye steak with chimichurri sauce

Recipe from the brand-chef of the restaurant chain Predator Steaks. Burgers Alexandra Gritsaya .

Grilled meat: 3 recipes from chefs


25 minutes


1 serving


Beef (ribeye steak)

250-300 g

Vinegar (wine or plain)

20 ml

Pepper (fragrant black)

2 g

Thyme (or rosemary)

1 branch

Preparation process

  1. First prepare the sauce (the number of ingredients is calculated for many servings): parsley, basil, onions, garlic and bell pepper scroll through a meat grinder or chopped Chita in a blender (but not to fine consistency - must remain pieces). Mix everything with 200 ml of olive oil, vinegar and 10 g of salt. Before serving, the sauce should be infused for 10 minutes, and it can be stored in the refrigerator for up to 2-3 weeks.

  2. Now you can fry the steak. Before cooking, remove the meat from the refrigerator in advance to warm it to room temperature. Salt, pepper and oil on each side.
  3. Put the steak on a well-heated pan or grill and fry for 5-7 minutes.
  4. Garnish the steak with a sprig of rosemary or thyme and serve with chimichurri sauce.



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