Argentine Rib-eye with Chimichurri

Discuss recipes and cooking methods you use during your adventures or ask questions about food prep and techniques.
Post Reply
Posts: 384
Joined: Fri Apr 18, 2008 9:20 am
Call Sign: KI6BCA
Location: SoCal

Argentine Rib-eye with Chimichurri


Post by traveltoad » Fri Aug 01, 2008 4:44 pm

* This recipe is not my own, I stole it from the Summer 2008 issue of Overland Journal. *

Rib-eye: Choice or Prime, aged for three to four days in the refrigerator. Add liberal amounts of sea salt to both sides. Grill over a hot bed of coals and mesquite chips (if necessary, soaked in water). Typically five to seven minutes per side, turn only once.

Chimichurri Preparation:
1 bunch of fresh parsley, minced
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice from one lemon wedge
1 teaspoon coarse black pepper (fresh ground preferred)
1/2 teaspoon sea salt

Mix contents in a bowl and let sit a few hours in the fridge for the flavors to bland and enhance. Use as a topping for steaks after they are cooked.

My own notes and comments:
*I did not use the mesquite chips and it was great without them.
*I prepared the Chimichurri at home and left it in the Engel for the trip to that evening’s camp site.
*After turning the steaks put some of the Chimichurri on top of the steaks. After removing from the fire put a bit more on and cover them in foil to rest for a few minutes.
*The left over steak was sliced thinly and put back into the Engel. Steak slices, Chimichurri and some lettuce wrapped in a tortilla made a great (and quick) trail lunch the next day.
2003 LR Discovery
2007 KTM 950R - gone, not forgotten
2010 KTM 250XCW
2018 Surly Karate Monkey
2016 Foundry Overland

Matchmaker of Homes and People

User avatar
OAUSA Board Member
Posts: 748
Joined: Wed Mar 12, 2008 11:50 am
Call Sign: KI6FHA
Location: Redondo Beach CA (5 miles south of LAX)

Re: Argentine Rib-eye with Chimichurri


Post by toms » Fri Aug 01, 2008 6:02 pm

Sounds great Aaron. I want one of those next trip!

How come I only got an egg salad sandwich from you for lunch on the last trip?
But of course, it was the best egg salad I ever had and I would not have had time for any lunch otherwise!
See you on the Trail!

Badlands Off-Road

User avatar
OAUSA Board Member
Posts: 2777
Joined: Sun Mar 30, 2008 10:23 pm
Call Sign: W6LPB
Location: Los Angeles, CA

Re: Argentine Rib-eye with Chimichurri


Post by cruiserlarry » Sat Aug 02, 2008 12:00 am

Sounds good to me...

Well, I'm ready to eat - who's doing the cookin' :o :lol:
Light travels faster than sound. This is why some people appear really bright, until they start talking



Posts: 1275
Joined: Wed Apr 16, 2008 10:57 am

Re: Argentine Rib-eye with Chimichurri


Post by gon2srf » Sat Aug 02, 2008 4:35 pm

Sounds like a great marinade to me. :mrgreen:

User avatar
Posts: 180
Joined: Sun Mar 16, 2008 10:50 am
Call Sign: KG6WFV
Location: Cuyamaca, CA

Re: Argentine Rib-eye with Chimichurri


Post by taugust » Tue Aug 05, 2008 9:43 pm

How's this for coincidence? This recipe was mentioned on the last net on cooking. Also mentioned that night was the cooking website A couple days ago, I went to the website for the firt time and looked under most popular recipes. There on the page was a different version of this recipe. :D

"It wasn't me... I didn't do it... Nobody saw me do it... You can't prove anything!" Bart Simpson

"Any sufficiently advanced technology is indistinguishable from magic." Arthur C. Clarke

2003 Toyota Tacoma 4x4 V6 Extra Cab

Tuff Country 5" Lift, King Coilovers, BFG MT's on Black Steel, Onboard Air, Dual Batteries, High Output Alternator, Engel Fridge, Yaesu 857D All Band Amatuer Radio, Custom Skid and Sliders

Post Reply

Return to “COOKING”

Who is online

Users browsing this forum: No registered users and 2 guests