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50 mins

Grill Ribeye on date night with a nice glass of malbec! TGIF!
We wanted to make something different for our Friday Night Date Night this week and drew our inspiration from Lomo Saltado which is a traditional Peruvian Steak Stir Fry. When we say inspiration, we mean "loosely interpreted" as this dish was not a stir fry at all. We combined various techniques and influences to come up with this dish that we are sure you will enjoy as much as we did. Please grab a nice glass of Malbec and enjoy our recipe for Peruvian Style Rib Eye on the Big Green Egg.

Posted by Chris S. Published See Chris S.'s 7 projects »

  • Step 1

    Chimichurri Sauce:
    Place cilantro, garlic, and oregano in a bowl.
    Using a food processor, combine the ingredients until chopped.
    Transfer to a bowl and whisk in oil, lime juice, salt, and red pepper.
    You can use right away or refrigerate for 2 days.

  • Step 2

    Saltado Mixture:
    Add 2 Tbls oil to sauté pan and bring to medium high heat.
    Brown and crisp the frozen French Fries in sauté pan. Set aside.
    Lower heat to medium.
    Add 1 Tbls of oil to the same sauté pan and add garlic, yellow pepper, red onion, and serrano pepper.
    Add the water and red wine vinegar to keep the mixture moist and from over cooking. Let the moisture reduce.
    Cook until caramelized and slightly brown.
    Add the crisp French fries, toss in cumin and chili pepper, mix, and set aside

  • Step 3

    Rib Eye:
    Heat grill to 650°.
    Cook Rib Eye 2 minutes per side.
    Cap the grill (starving it from oxygan and direct heat source) and let steak cook another five minutes in the radiant heat.
    Once steak measures desired temperature (135° for medium rare) pull off and let rest 10 minutes.
    Slice the steak, serve on top of Saltado mixture, and drizzle Chimichurri sauce on top.

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