Ribeye Al Carbón with Peach Chimichurri

Serves 1
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Directions

  1. 1Add all marinade ingredients to a blender and blend until smooth.
  2. 2Pour the marinade over the steak and marinate for 2-3 hours.
  3. 3Remove the steak from the marinade and pat dry.
  4. 4Grill over ripping hot coals until deeply charred and cooked to your preferred doneness.
  5. 5Rest the steak for 10 minutes.
  6. 6Slice the steak against the grain.
  7. 7Finish with smoked Maldon, freshly grated black lime, and plenty of Peach chimichurri.

Ingredients

  • 2 pounds ribeye, or any steak you have
  • 0.5 cup Mexican Coke
  • 1 Juice orange
  • 2 Juice limes
  • 0.25 cup soy sauce
  • 1 tbsp Maggi seasoning
  • 6 garlic cloves
  • 1 chipotle pepper in adobo
  • 0.5 cup cilantro
  • 2 tsp cumin
  • 2 tsp Mexican oregano
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 0.25 cup avocado oil
  • Peach Chimichurri
  • smoked Maldon
  • black lime, freshly grated

Equipment

blendergrilloven

Tips

  • You can also roast the steak in the oven at 425 until your desired temperature.
  • Rest for 10 minutes before slicing against the grain.