Ribeye Steak with Clam Sauce and Country Bread
Ribeye steak is one of the tastiest cuts of meat in Argentine cuisine. The recipe we present comes with a delicious clam sauce, accompanied by rustic bread, the country bread. Ribeye steak with clam sauce and country bread is the perfect preparation to pamper your partner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 kilo chorizo steak
- 4 teaspoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 2 tomatoes
- 2 cloves garlic, mashed
- 1 clove garlic, for the sauce
- 1/2 cups red wine vinegar, for the sauce
- 2 shallots, for the sauce
- 1/4 cups capers, chopped for the sauce
- 4 teaspoons mustard, whole grain for the sauce
- 1 sprig rosemary, for the sauce
- 1 canned clam, for the sauce
- 1/3 cups olive oil, for the sauce
- 4 teaspoons coarse salt, for the sauce
- 2 teaspoons black pepper, freshly ground for the sauce
- 1 bread, country bread sliced
Preparation
15 mins
40 mins
Low
- Season the steak with coarse salt and pepper. Heat some olive oil in a skillet. Place the meat in the skillet and sear the steak (aiming for a golden color, this takes about 5 minutes), flip it over and finish sealing the meat on the other side of the steak. Once both sides of the steak are golden, remove from heat and set aside.
- Cut the tomatoes in half (lengthwise). Roast them (on both sides) in the same skillet you used to sear the meat. Peel the garlic and add it to the same skillet. Season with salt and pepper. Set aside.
- For the sauce: remove the leaves from the rosemary and place them in the mortar, add the capers and incorporate the garlic (previously crushed). Add the shallot, pour in the whole grain mustard, clams, and vinegar. Season with pepper. Pound and gradually incorporate the olive oil. Set aside.
- Bake the Steak: in an oven preheated to 170° C, bake the meat for 15 minutes (to finish cooking). Once the steak is ready, remove it from the oven and allow it to rest for 3 minutes before slicing.
- Cut the country bread, on top of it, place half of a roasted tomato. With the help of a spoon, spread it all over the bread. Cut the steak into thin slices and place them on the bread. Finally, pour the sauce over the meat, which you previously prepared in the mortar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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