Ribeye Steaks with Chimichurri Sauce
Ribeye steaks with chimichurri sauce - A dream for low carb lovers
Healthy, because
Even smarter
Nutritional values
Beef has to offer not only high-quality proteins for our muscles, but also zinc. The trace element helps the immune cells to perform their tasks well and ensures beautiful skin and hair.
You are missing a filling side dish to this dish? We recommend crispy baked potatoes with it.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 26 ozs Ribeye Steak (2 pieces)
- ½ oz cilantro (1 handful)
- ¾ oz parsley (0.5 Bunch)
- 1 shallot
- 1 garlic clove
- 1 small red chili pepper
- 1 pinch ground Cumin
- salt
- 10 Tbsps olive oil
- ½ organic lemon (peel and juice)
- peppers
- 6 ozs cabbage lettuce (1/2 head lettuce)
- 2 Tomatoes
- ½ red onion
- 3 ozs Corn
- 2 Basil
- 1 Tbsp Canola oil
- 2 Tbsps White vinegar
Preparation steps
Remove steaks from the refrigerator and allow to come to room temperature. Meanwhile, for the Argentine hot seasoning chimichurri, wash cilantro and parsley, shake dry, pluck leaves, and chop; set aside half of the parsley. Peel shallot and garlic and dice very finely. Halve chili pepper lengthwise, remove seeds, wash and chop. Mix everything together with cumin, salt, 6 tablespoons olive oil, lemon zest and juice, and pepper in a bowl.
For the salad, clean the lettuce, wash, spin dry and pluck into bite-sized pieces. Clean, wash and dice the tomatoes. Peel and finely dice onion. Rinse corn and drain. Wash basil, shake dry, pluck leaves and chop. Mix lettuce, tomatoes, onion, corn, basil and parsley set aside in a salad bowl.
Rinse steaks and pat dry. Heat canola oil in a pan, season meat with salt and sear in pan on both sides for 2-3 minutes each over high heat. Remove pan from heat and let steaks sit in it for 1 minute. Season with pepper.
To serve, mix salad with vinegar, remaining olive oil, salt, and pepper. Cut steaks against the grain into strips about 1/2-inch thick, arrange on plates, drizzle with the chimichurri sauce and serve with the salad on the side.
