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.
Bron: Laura's Supervood
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