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Ribeye and Malbec

Ribeye steak with potatoes and herb chimichurri sauce
Serves 4
Pairs with: Trivento Reserve Malbec
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  1. 4 ribeye steaks
  2. 2 tablespoons olive oil
  3. Salt and black pepper
  1. 2 potatoes, cut into wedges
  2. 4 tablespoons olive oil
Chimichurri sauce
  1. 2 shallots
  2. 4 leaves of basil
  3. 1 teaspoon salt
  4. 1 teaspoon white pepper
  5. 1/2 teaspoon sweet paprika
  6. 4 tablespoons olive oil
Tomato salad
  1. 6 cherry tomatoes, halved
  2. 2 green onions, sliced
  3. 4 tablespoons olive oil
  4. Salt and pepper, to taste
  1. Drizzle ribeye steaks with olive oil, salt and pepper to taste, and grill on the barbecue over direct heat (approx. 4-5 minutes per side for medium rare). Heat olive oil in skillet before adding potatoes and saute until golden. The chimichurri sauce is made by adding all ingredients together and processing until the mixture is a uniform paste. Mix the ingredients of the tomato salad in a bowl. Place ribeye and potatoes on plate, drizzle with chimichurri sauce, and top off with the tomato salad.
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