Ingredients: (for 4 people)
2 kg rib steak (beef cross ribs or belly meat)
For the “Chimichurri” marinade
6 tablespoons olive oil
4 tablespoons lemon juice
3 cloves of garlic
3 medium-sized onions
1 chilli pepper
4 medium-sized tomatoes
2-3 stalks of flat parsley
2-3 stalks of green coriander
2-3 stalks of mint
salt | | Instructions:
Ask the butcher to cut the meat into 10 cm pieces. Cut the tomatoes into small pieces for the marinade and mix them with the olive oil, lemon juice, finely chopped cloves of garlic, chilli and onions. Season the marinade with finely chopped parsley, chopped green coriander and mint.
Coat the meat with the sauce on all sides and leave to marinate for 24 hours. Grill the meat on a swing grill with adjustable height over a strong heat at some distance from the heat so that it gains a crust, but stays tender and juicy on the inside. If the juice leaks from the meat, turn it over. Season with salt at the same time. |
