Lomo Alto and Chestnuts with Chimichurri
Lomo Alto and Chestnuts with Chimichurri

Ribeye is one of the most popular cuts of beef, with good reason. It's super tender, juicy and easy to cook. It comes from the cow's upper rib area (Lomo Alto) and it is super fatty. Why go to a restaurant when you can make this simple and delicious recipe right from home?

Ingredients

  • 300gr Lomo Alto steak (Ribeye)
  • 150gr Cooked chestnut
  • 500gr Beef bone stock
  • 100gr Mushrooms
  • 250gr Sweet potato
  • 20gr Argentinian chimichurri
  • Extra virgin olive oil

Instructions

  1. Heat a pan with the beef bone stock and reduce it to half, then add the chestnuts for 25 min until they are tender and have absorbed a lot of the liquid.
  2. Wrap the sweet potato in aluminum foil and put it in the oven for 80 min at 180° C until it is very creamy.
  3. Season the mushrooms with extra virgin olive oil and set aside
  4. Sear the loin in a hot iron skillet for 5 minutes on each side
  5. Cut the steak in thin pieces
  6. To serve, place the steak pieces on a plate and add the chestnuts on top and around the steak
  7. Place the mushrooms on top and the sweet potato on a side
  8. Pour the chimichurri over the steak, chestnuts and sweet potato
TOP RECIPES
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method