Rib Steak with Chimichurri Sauce

Rib Steak with Chimichurri Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 0:22 Total Time

Ingredients

Add all
  • 4x20 oz
    (4x600 g)

    rib steaks bone-in, 4 cm (1.5 in) thick

  • flavoured fleur de sel

  • 1 Tbsp.
    (15 mL)

    fleur de sel

  • 1 tsp.
    (5 mL)

    smoked paprika

  • 1 tsp.
    (5 mL)

    black peppercorns

  • chimichurri sauce

  • 1

    clove garlic

  • 2/5 cup
    (100 mL)

    red onion chopped

  • 1 Tbsp.
    (15 mL)

    jalapeno pepper seeds removed

  • 1 cup
    (250 mL)

    fresh flat-leaf parsley

  • 1 cup
    (250 mL)

    fresh coriander

  • 1/2 cup
    (125 mL)

    fresh basil

  • 1/3 cup
    (80 mL)

    vegetable oil

  • 1 Tbsp.
    (15 mL)

    white wine vinegar

  • Salt and pepper to taste

Preparation

In a food processor, combine garlic, red onion, jalapeno pepper, herbs, vegetable oil and white wine vinegar to make the chimichurri sauce, add salt and pepper to taste. Reserve.

Mix together the fleur de sel, smoked paprika and peppercorns. Sprinkle generously over the steaks, keeping some in reserve. On the oiled barbecue grill, sear the steaks over direct heat for 2 minutes per side. Turn off one burner and transfer the steaks to indirect heat. Close the lid and continue cooking over indirect heat for 5 minutes per side for medium-rare, or to desired doneness.

Remove the meat from the grill and let rest for a few minutes. Serve with the rest of the fleur de sel mixture, the chimichurri sauce and vegetables cooked in foil. You will find washed and cut veggies that are ready to be cooked in foil or grilled in your Metro's fruit-and-vegetable section.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007