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Ingredients
Chimichurri Sauce
- 100 g natives Olivenöl extra
- ½ Bund Petersilie, frisch Blättchen und zarte Stängel
- 10 - 12 Basilikumblätter, frisch
- 10 Stängel Oregano, frisch Blättchen abgezupft
- 1 Schalotte geviertelt
- 3 Knoblauchzehen
- 1 frische rote Chilischote halbiert, entkernt (z. B. Jalapeño)
- ½ TL Salz
- ¼ TL schwarzer Pfeffer, gemahlen
- 3 - 4 TL Rotweinessig
Steaks und Fertigstellung
- 4 Paradeiser
- Rucola nach Geschmack
- 3 Rib-Eye Steaks (ca. 600 g, vom Rostbraten), ca. 3 cm dick
- 4 Pitabrote (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 826 kcal / 3464 kJ
- Protein
- 45 g
- Fat
- 40 g
- Carbohydrates
- 72 g
- Fiber
- 6 g
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