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Peruvian Style Rib Eye on the Big Green Egg

Peruvian Style Rib Eye on the Big Green Egg

The BBQ Buddha
This recipe for Peruvian Style Rib Eye on the Big Green Egg is perfect for your date night at home. Pair this with a nice Malbec for a winning combination.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course BBQ
Cuisine Peruvian
Servings 4

Ingredients
  

  • 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
  • 2 Tbsl 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
  • 1/4 tsp red pepper flakes

Instructions
 

  • 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.
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