Ribeye Al Carbón with Peach Chimichurri
Serves 1
Directions
- 1Add all marinade ingredients to a blender and blend until smooth.
- 2Pour the marinade over the steak and marinate for 2-3 hours.
- 3Remove the steak from the marinade and pat dry.
- 4Grill over ripping hot coals until deeply charred and cooked to your preferred doneness.
- 5Rest the steak for 10 minutes.
- 6Slice the steak against the grain.
- 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.
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