Argentine Spicy Rib Eye Steaks With Horseradish Sauce Recipes

ARGENTINE SPICY RIB EYE STEAKS WITH HORSERADISH SAUCE

Steps:

• In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil.
• Mix well.
• Add steaks to container, turning to coat both sides well.
• Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes.
• Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
• Let sit 5 minutes before serving.
• In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.

ARGENTINE RED SAUCE

Steps:

• Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

HORSERADISH RIB EYE STEAKS

Steps:

• Mix steak sauce, horseradish, cumin and garlic.
• Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
• Serves 2.

ARGENTINIAN STEAK WITH RED CHIMICHURRI

Steps:

• Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
• Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
• Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
• Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
• Place steaks into marinade and refrigerate for 6 hours, to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.