Ultimate Steak with Guasacaca and Chimichurri
For the Guasacaca
50g white onions, peeled and chopped
230g green peppers, chopped
450g ripe avocado, peeled and chopped
2 garlic cloves, peeled and finely chopped
30g flat-leaf parsley
80g white wine vinegar
1 tsp salt
200g olive oil
For the Chimichurri
50g red jalapenos
30g white wine vinegar
60g flat-leaf parsley
1 clove garlic, peeled
1 tsp salt
120g olive oil
- Combine all the ingredient for the Guasacaca together in the jug of a blender and blitz until smooth. Transfer to an airtight container until needed.
- Combine all the ingredients for the Chimichurri in the jug of a blender and blitz to a coarse consistency. Place in an airtight container and place in the fridge until needed.
- To cook the steaks, preheat the BBQ until it is very hot. Season the ribeye on both sides. Cook the steak, flipping every 15 seconds. A 2cm steak will take about 2 minutes to reach medium-rare. Insert the probe into the thickest part of the flesh. The meat will need to be removed approximately 5 degrees before reaching the desired temperature as it will continue cooking after it’s removed from the heat.
- Place the meat on a cooling rack set over a tray and allow to rest for 5 minutes before slicing against the grain. Serve with the Guasacaca and Chimichurri.