We wanted to make something different for our Friday Night Date Night this week and drew our inspiration from Lomo Saltado which is a traditional Peruvian Steak Stir Fry. When we say inspiration, we mean “loosely interpreted” as this dish was not a stir fry at all. We combined various techniques and influences to come up with this dish that we are sure you will enjoy as much as we did. Please grab a nice glass of Malbec and enjoy our recipe for Peruvian Style Rib Eye on the Big Green Egg.
Peruvian Style Rib Eye on the Big Green Egg
We picked up a nice Rib Eye to grill tonight but wanted to compliment this with a bright flavor profile. Shopping for produce in early Spring is great fun and allows us to choose from a bountiful selection of fresh vegetables.
For the Saltado mix I used frozen French Fries (yes frozen… everyone does it!), sliced Serrano peppers, minced garlic, sliced red onion, and sliced yellow pepper.
We decided to make our version of Chimichurri Sauce that features lime juice in place of red wine vinegar and cilantro in place of Italian parsley.
After mixing all the ingredients using a hand mixture the Chimichurri Sauce looks like this…
We picked out a well marbled, grass fed, Rib Eye steak to grill for this dish. Letting the meat come up to room temperature before hitting the grill is one key to a successful steak!
Using frozen French Fries, we wanted to get them nice and crisp first before sautéing the rest of the vegetables for the Saltado mixture.
After crisping up the potatoes we added the oil, garlic, red onions, yellow peppers, and Serrano peppers to the pan. We cooked this mixture over medium heat until caramelized and slightly browned. Along the way we added some cumin, chili pepper, a touch of water, and some red wine vinegar so the flavors would reduce and make the perfect compliment to the grilled Rib Eye to come.
Once this mixture was finished we added back the crisp potatoes and kept warm until the meat was ready.
For this Rib Eye I went for the fastest cooking method using the BGE and that is searing directly over high heat for 2 minutes per side. I got the BGE up to 650° for this cook!
I cooked the Rib Eye 1 minute then turned 45° and cooked another minute per side to get the perfect grill marks. Once each side of the Rib Eye was cooked for 2 minutes, I turned the steak one more time and capped the Egg (closed all the vents starving the egg of oxygen), letting the Rib Eye sit in there for another 5 minutes, until the meat measures 130° – 135° for medium rare.
Pull the Rib Eye off the BGE and let rest for at least 10 minutes before slicing.
Now take the Saltado mixture you kept warm and place a small serving on your plate. Lay the slices of the Rib Eye on top of that and then drizzle with the Chimichurri Sauce. Poor a glass of Malbec and enjoy!
- Ribeye Steak
- Salt & pepper
- Saltado Mixture
- 1.5 Lbs Bag of Frozen French Fry Potatoes
- 1 Yellow bell pepper sliced
- 1 Serrano Pepper sliced
- 3 cloves Garlic minced
- ½ Red Onion sliced
- 1 tsp ground cumin
- 1 tsp chili pepper
- 1 Tbls Red Wine Vinegar
- 3 Tbls Cooking Oil
- 2Tbsl Water
- Chimichurri Sauce
- 1 C packed cilantro
- 5 cloves garlic roughly chopped
- 2 Tbls fresh oregano leaves
- ½ C extra-virgin olive oil
- ¼ C fresh lime juice
- 1 tsp Kosher salt
- ¼ tsp red pepper flakes
- Chimichurri Sauce
- Place cilantro, garlic, and oregano in a bowl.
- Using hand mixer combine the ingredients until chopped (food processor works too).
- Transfer mix to a bowl and whisk in oil, lime juice, salt, and red pepper.
- You can use right away or refrigerate for 2 days.
- Saltado Mixture
- Add 2 Tbls oil to sauté pan and bring to medium high heat.
- Brown and crisp the frozen French Fries in sauté pan. Set aside.
- Lower heat to medium.
- Add 1 Tbls of oil to the same sauté pan and add garlic, yellow pepper, red onion, and serrano pepper.
- Add the water and red wine vinegar to keep the mixture moist and from over cooking. Let the moisture reduce.
- Cook until caramelized and slightly brown.
- Add the crisp French fries, toss in cumin and chili pepper, mix, and set aside.
- For the Rib Eye
- Heat grill to 650°.
- Cook Rib Eye 2 minutes per side.
- Cap the grill (starving it from oxygon and direct heat source) and let steak cook another five minutes in the radiant heat.
- Once steak measures desired temperature (135° for medium rare) pull off and let rest 10 minutes.
- Slice the steak, serve on top of Saltado mixture, and drizzle Chimichurri sauce on top.