Category
Meat
Setup time
Medium
Difficulty
Easy
Cost
High
To enjoy
With friends
Nº of people
Ingredients
- 800g of ribeye or sirloin beef steak
- 2 anchovies
- 1/2 tea cup of mint leaves
- 2 tsp of thyme
- 1/2 tea cup of parsley
- 3 garlic cloves
- 1 red chilli
- 250g of cherry tomato mix
- 200g of asparagus
- 1 red onion
- 1 tbsp of balsamic vinegar
- Basil, to taste
- Fleur de sel, to taste
- Black pepper, to taste
2 tbsp of Victor Guedes Extra Virgin Olive Oil Reserve
Method of preparation
For the sauce, put 3 tablespoons of olive oil, the anchovies, the mint, the thyme, the parsley, the garlic cloves and the chilli in a blender.
Blend until smooth. Season to taste with salt and pepper. Set aside.
Cut the asparagus into pieces and cook them in boiling water for 4 minutes. Drain and place in a salad bowl.
Add the halved cherry tomatoes, diced red onion and basil leaves. Season with 2 tablespoons of olive oil, balsamic vinegar, fleur de sel and pepper.
Heat a grill greased with the remaining olive oil. Cook the meat for 3 minutes on each side.
Remove the meat and put it on a chopping board, let it stand for 2 minutes and then cut it into slices.
Serve the meat slices with the salad and the chimichurri sauce.
