Grilled ribeye steak with baked aubergine and chimichurri sauce. This is the answer to the ultimate craving of meat-lovers. The meat is chock full of flavors 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
- Food thermometer
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
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 plate or tray and leave them out of the fridge for at least 30 minutes. This will make it much easier to achieve and even cook throughout the steaks.
- 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. The time this takes depends a lot on how hot your grill is and the hotter and faster you grill the meat, the better the result. You don't want to cook the steaks on the grill, it's really to give them that wonderful grill flavor.
- Move the steaks to an oven tray. To cook the meat to a beautiful medium you will need to follow the next steps carefully. The thickness of the steaks will really influence the times, so keep in mind that thinner steaks will cook much faster than the thick-cut Ribeye steaks of 300 grams each I used for this recipe.– After the grilling, place the meat on a tray and cook for about 7-8 minutes in the oven.– Remove from the oven, turn the meat over, and leave it 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 60-62°c. I like the meat to be medium but for rare aim for 56-58°c and medium-well 64-66°c.– Leave the meat to rest for about 10 minutes in a warm place or covered with aluminum foil. – Slice the meat just before serving. If the meat cooled down too much you can put it back in the oven to heat it up for just a few minutes 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 the chimichurri. Now slice the meat, season with coarse salt, and arrange together with the aubergines on the plate. Serve with the rest of the chimichurri.