Ribeye with Sweet Potato and Chimichurri Sauce

Main Dishes | Latin American cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Ribeye with sweet potato and chimichurri sauce

Ingredients

Ground coriander - 1.8 oz
Beef Tri-Tip - 4 lbs
Sweet Potato - 8 pieces
Garlic - 8 cloves
Mild Chili Spice - 2 pieces
Red Wine Vinegar - 3 fl oz
Vegetable Oil - 3 fl oz
Olive Oil - 3 fl oz
Butter - 1.8 oz
Lime - 2 pieces
Parsley - 1.8 oz
Fresh basil leaves - 1.8 oz
Fresh basil leaves - 0.4 oz
Black Cumin (Cumin) - 0.2 oz
Salt - to taste

Step by Step guide

Step 1

Wrap the sweet potatoes in foil, having first drizzled the roots with vegetable oil. Place them in an oven preheated to 392°F for one hour. Remove the sweet potatoes from the oven, make a cut in the skin of each potato, and scoop out the orange flesh with a spoon.

Step 2

Melt the butter in a saucepan, add cumin, a pinch of salt, chopped basil, and lime zest, then mix with the sweet potato puree. If you were able to carefully extract the flesh without damaging the skin, you can return the mixture back into the skin of the root vegetable, provided it retains its shape and quality.

Step 3

Remove excess fat and membranes from the piece of ribeye, and cut it into portions of 250 grams each. Let the meat sit at room temperature for one hour, then pat it dry with a paper towel to ensure the surface of the steak is dry. Season with salt.

Step 4

Sear each piece of meat in a hot skillet with vegetable oil for one and a half minutes on each side. Then, transfer to a baking sheet and place in an oven preheated to 356°F for five minutes.

Step 5

In a blender, combine chopped parsley, oregano, cilantro, garlic, chili pepper, red wine vinegar, and olive oil with a pinch of salt. This will be the chimichurri sauce.