Wednesday, March 9, 2011

Ribeye with Mojo Verde


I fancied something nice and garlicky. What could be better than a green Mojo sauce and a good steak?

Got this lovely 2.8 kg piece of Argentinian Ribeye/Entrec├┤te.



I cut to meat to nice and thick 450-500gr steaks. Seasoned them lightly with freshly ground sea salt and black pepper.



While waiting for the charcoal to get hot, I made a Mojo Verde sauce. Mojo sauces originate from Canary Islands and they go really well with grilled meat. Actually, they go really well with just about anything.



For the Mojo Verde, I put in a blender: 3 fat cloves of garlic, half tablespoon of sea salt, medium bunch each of fresh parsley and coriander, 2 green fresh jalape├▒os de-seeded and a teaspoon of ground cumin. Blend it to a fine puree. Slowly add 15 ml white wine vinegar and 100 ml olive oil while blending until smooth. Keep the sauce refrigerated. Should keep a few days.

Once the charcoal is really hot, throw the steaks in the grill. The Trick is to really let both sides sear properly. Big steaks like this can take easily 4-5 minutes of direct heat per side. If you let the meat char properly, you will get this intense lovely charcoal steak flavour, which is just heavenly.



Let the steaks rest 5-10 minutes before eating.



Served the steaks with the Mojo Verde, a bean stew and a good glass of red wine. Very very tasty!


To be honest, a good steak like this needs just the salt and pepper. It's fantastic as it is. The sauce adds a good extra kick and sure hits the spot for all the garlic lovers.

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