Sizzling Ribeye with Belizean Chimichurri Sauce

We are excited to introduce to you one of the items that has made it to our new menu that will be launched on September 1, 2016!

Sizzling Ribeye with Belizean Chimichurri Sauce:

  • 6oz ribeye
  • 1oz papaya (diced)
  • 1 cup coconut milk/beef stock
  • Dash olive oil
  • Salt/pepper to taste

Chimichurri: 1 cup cilantro (chopped)

  • 1 tsp garlic (minced)
  • 2 tsp white vinegar
  • ½ tsp Mayan pepper
  • 1 tsp lime juice
  • ¼ cup olive oil
  • Salt/pepper to taste

Chef Cesar cooking ribeye- Ribeye with chimicurri side view-

Directions: Season ribeye with papaya, salt/pepper to taste. (If possible, leave overnight). In a sauté pan, sear the steak at medium heat until it reaches desired temperature. Remove from the pan and let it rest for 3 mins on a plate.

Meanwhile for the chimichurri: toss in a bowl cilantro, garlic, vinegar, pepper, lime juice, oil until a paste forms. Season it with salt and pepper to taste.

Top the steak with chimichurri and served with potato and your choice of vegetables.


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