Chimichurri is a traditional Argentine sauce that is ideal for accompanying meats. Its preparation is very simple and we can customize it with the spices we like most. I always recommend letting it rest for a couple of days before using it, since this will intensify its flavor and the result will be even tastier. Of course, if you didn't foresee making it in advance, you can prepare it on the spot.
To cook the meat I use my skillets and cast-iron griddles, which are ideal for these types of short, high-temperature cookings.
To make the meat, I recommend heating the pan over medium-low heat and, when it is hot, raise the temperature until you reach the perfect point. Then, add a drizzle of oil and cook the meat to your liking. Add salt always at the end and preferably in flakes.
To accompany the entrecôtes, I opted for some simple fried peppers. I chose them in various colors to give the dish more visual appeal and the procedure was the same as for cooking the meat: heat the pan, in this case a skillet, add a generous splash of oil, cook the peppers for a few minutes and sprinkle some salt flakes before serving.
Ingredients (for 4 people):
4 beef entrecôtes
2 cloves of garlic
10 black peppercorns
one tablespoon of oregano
a few sprigs of parsley
1 bay leaf
1 cayenne chili (or more, according to your taste)
150 g mild olive oil
30 g sherry vinegar
salt
Method:
1. Chop the bay leaf very finely with the help of a knife.
2. In a mortar, mash the garlic cloves, a pinch of salt, the black pepper, the parsley and the cayenne. When you have obtained a paste, add the oregano, the chopped bay leaf, the oil and the vinegar and mix well. Set aside.
3. Heat up a cast-iron pan. It's best to start on medium heat and then turn up the heat. Cook the ribeye steaks to your liking. Once off the griddle, sprinkle with some salt flakes.
4. While the entrecôtes are cooking, we can fry the peppers. To do this, heat a skillet pan over medium heat. Once hot, increase the heat and add the peppers. Stir so they cook evenly. In about 5 minutes they will be ready. Finally, sprinkle some salt flakes.
5. Serve immediately, accompanying the entrecôte with the chimichurri and the peppers.
