Veal ribeye with chimichurri, corn salad and oven-baked baby potatoes

2
30 - 60 minutes
veal ribeye
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Preparation

Chimichurri

Chop the parsley with a knife. Shred the shallot. Cut the red pepper into small pieces and press the garlic. Mix this with the red wine vinegar, dried oregano, pepper and salt in the food processor and grind into a course mixture. Put this in a container and add 100 ml of olive oil. Stir and let it sit for a while to allow the flavours to combine. Keep in the refrigerator.

Corn salad

Mix all ingredients for the salad in a large bowl. Make the dressing and mix through the corn salad.

Oven-baked baby potatoes with skin

Preheat the oven to 180°C (356°F). Clean the baby potatoes and cut these in half. Mix in an oven dish with olive oil, pepper and salt. You could also add fresh herbs such as thyme and/or rosemary. Bake the baby potatoes 35 to 40 minutes until they're golden brown.

Veal ribeye

Let the meat warm to room temperature. Use a brush to apply a bit of olive oil and pepper and salt. Heat a grill or grill pan until it's hot. Grill the ribeye for two minutes per side. Wrap the meat in aluminium foil and let it rest for 5 minutes. Cut the meat in slices, put on a plate and combine with the chimichurri.

Serve with the corn salad and oven-baked baby potatoes.

Chimichurri, for multiple servings:

  • 20 grams of flat parsley
  • 2 cloves of garlic
  • 1 shallot
  • 1 tsp of dried oregano
  • 1 small red pepper
  • 3 tbsp of wine vinegar
  • Pinch of salt
  • Pinch of pepper
  • 100 ml of extra virgin olive oil

Corn salad:

  • 1 can of corn of 300 grams (drained weight of 285 grams)
  • 1 red bell pepper
  • 20 cherry tomatoes in half
  • ½ tray of coriander (or parsley)
  • 3 spring onions in rings
  • 1 finely diced jalapeno pepper
  • 80 grams of feta cheese crumbs
  • Half a red onion in half rings

Salad dressing:

  • 2 tbsp of lime juice
  • 1 tsp of honey
  • Pinch of cayenne pepper
  • Pinch of garlic powder
  • Pinch of onion powder
  • Season to taste with salt/pepper
  • 1 tbsp of extra virgin olive oil

Oven-baked baby potatoes:

  • 400 grams of baby potatoes
  • 1 tbsp of olive oil
  • Add pepper to taste
  • Add salt to taste

Veal ribeye:

  • 2 pieces of veal ribeye
  • Splash of olive oil
  • Season to taste with salt/pepper

Nutrition values

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