Grilled Peruvian Ribeye Steak on the Big Green Egg
Grilled Peruvian ribeye steak on the Big Green Egg with bold flavor.Simple, smoky, and packed with herbs, heat, and great char.
Servings: 4
Ingredients
Steak ingredients:
- 1.5 pound Ribeye Steak thick cut
- 1 tbsp kosher salt
- 1 tsp fresh cracked black pepper
Saltado Mixture:
- 1.5 pounds 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 tbsp red Wine Vinegar
- 3 tbsp cooking Oil
- 2 tbsp water
Chimichurri Sauce:
- 1 cup cilantro chopped
- 5 cloves garlic roughly chopped
- 2 tbsp fresh oregano leaves
- ½ cup extra-virgin olive oil
- ¼ cup fresh lime juice
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
Instructions
Chimichurri sauce steps:
- In a bowl, combine the chopped cilantro, minced garlic, fresh oregano, red pepper flakes, kosher salt, and black pepper.
- Add the fresh lime juice and whisk in the olive oil until everything is well combined and slightly loosened.
- Let the chimichurri sit for at least 15 minutes before serving so the flavors can come together and brighten the steak.
Saltado mixture steps:
- Add 2 Tbsp 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.
Ribeye steps:
- Remove the ribeye from the refrigerator 30 to 45 minutes before cooking and let it come closer to room temperature for more even cooking.
- Season all sides generously with 1 tablespoon kosher salt and 1 teaspoon coarse black pepper.
- Preheat the Big Green Egg to 650°F for direct cooking and place the steak directly over the coals. Cook for 1 minute, rotate 45 degrees, and cook 1 more minute. Flip and repeat on the second side.
- Turn the steak one final time, close all vents on the Egg, and let it finish for about 5 minutes. Pull the steak at 125°F to 130°F, rest for 10 minutes, then slice against the grain and serve.
- Slice the steak, serve on top of Saltado mixture, and drizzle Chimichurri sauce on top.