Grilled ribeye steak with baked aubergine and chimichurri sauce.

This is the answer to the ultimate craving of meat-lovers. The meat is full of flavours from the grill. The baked aubergines give that delicious umami kick to really lift this dish to the stars. Chimichurri to finish this all off and there will be no one left unimpressed.

Grilled Ribeye steak with baked aubergine and chimichurri

Succulent Ribeye steak with oven-baked aubergines and a traditional hand-cut chimichurri sauce

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Prep Time: 20

Cook Time: 1

Course: Main Course

Cuisine: CONTEMPORARY

Keyword: aubergine, baked, beef, CHIMICHURRI, Grill, grilled, meat, medium, ribeye, roasted, steak

Servings: people

Author: Bart van der Lee

Equipment

Food thermometer

Ingredients

For the Ribeye steak and aubergine

2 Ribeye steaks, 300 gram each
2 aubergine

For the chimichurri

15 gram parsley
50 ml olive oil
1 red chilli
1 clove garlic
10 ml red wine vinegar

Instructions

For the aubergines

Rinse the aubergines and place them on a baking tray. Bake them in the oven at 190°c for about 50 minutes whilst turning twice to bake evenly on all the sides.

For the Ribeye steaks

Place the ribeye steaks on a tray and leave them out of the fridge for about 30 minutes.
Heat up the grill pan to a really high temperature. Season the ribeye steaks with pepper, salt, and some olive oil. Grill them on both sides till the steaks are really nice and crisp on the outside and have clear grill marks.
Place the teaks on a tray and cook for about 7-8 minutes in the oven turning halfway
leave them to rest for about 10 minutes.
- Place the meat back in the oven for another 8-10 minutes.
- Check the core temperature with your food thermometer and aim for 58-60°c for medium.
- for rare aim for 56-58°c and medium-well 64-66°c.
- Leave the steak to rest for about 10 minutes in a warm place or covered with aluminium foil.
- Slice the steaks just before serving.

For the chimichurri

Wash and dry the parsley and chop finely with a chef's knife.
Chop the chilli and garlic clove fine and add to the parsley.
Add the olive oil, vinegar and season with salt.
To finish the dish, cut the aubergines in half and carve the insides with a knife. Season with coarse salt and a few spoons of chimichurri. Now slice the steak, season with coarse salt, and arrange it together with the aubergines on the plate. Serve with the rest of the chimichurri.