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Veal ribeye with chimichurri, corn salad and baby potatoes

Veal ribeye with chimichurri, corn salad, oven-roasted baby potatoes, and a dressing.

Ingredients

Olive oil
Pepper and salt
ribeye

20gFlat-leaf parsley
1Shallot
2Garlic cloves
1Red chili
Salt and pepper
3red wine vinegar
100mlextra virgin olive oil
1dried oregano

300gCorn
1Red bell pepper
20Cherry tomatoes
coriander or parsley
1Jalapeno
80gFeta
3Spring onion
0.5units.itemsRed onion

400gBaby potatoes
Pepper and salt
1Olive oil

2Lime juice
Garlic powder
1extra virgin olive oil
1Honey
Cayenne pepper
Salt and pepper
Onion powder

Preparation

  1. Let the meat come to room temperature.
  2. Rub the meat with a little olive oil, pepper, and salt.
  3. Heat a grill plate or grill pan until hot.
  4. Grill the ribeye for a few minutes on each side.
  5. Wrap the meat in aluminum foil and let it rest for about 5 minutes.

  1. Finely chop the parsley with a knife.
  2. Finely dice the shallot, cut the red chili into small pieces, and press the garlic using a garlic press.
  3. Mix the parsley, shallot, red chili, and garlic together.
  4. Mix the mixture with red wine vinegar, dried oregano, pepper, and salt, and blend in a food processor until coarse.
  5. Put the mixture in a container, pour in the olive oil, and stir well.
  6. Store the mixture in the refrigerator.

  1. Cut the bell pepper into cubes, halve the cherry tomatoes, slice the spring onion into rings, cut the onion into rings, and crumble the feta.
  2. Mix all the ingredients in a large bowl and add coriander or parsley to taste.

  1. Preheat the oven to 180°C.
  2. Clean the baby potatoes and halve them.
  3. Place the baby potatoes in an oven dish and mix with olive oil, pepper, and salt.
  4. Add some fresh herbs to taste and bake the potatoes for 35 to 50 minutes until cooked through and golden brown.

  1. Mix all the ingredients together to taste.

  1. Slice the meat, place it on a plate, and top with the chimichurri.
  2. Mix the dressing through the corn salad.
  3. Serve with the corn salad and baby potatoes.