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Spicy Argentine Rib Eye With Horseradish

Spicy Argentine Rib Eye With Horseradish

Tuesday, 21 October 2014 09:10:10 Europe/London


  • 1.5Kg Argetine Rib Eye
  • 1/2 teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • 1 tablespoon shallot, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon parsley, minced
  • 1 teaspoon salt
  • 3 tablespoons red wine
  • 6 tablespoon olive oil
  • 1/2 cup creme fraise
  • 1 tespoon jarred horseradish



  1. In a container combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil
  2. Cut the steak to desired quantity and thickness.
  3. Add the Argentine cuts of beef to container, turning and coating steaks in mixture.
  4. Seal the container with streaks in, chill for 4 hours in the fridge.
  5. Remove from fridge and leave at room tempreature for 15 mins.
  6. Over hot BBQ coals, grill the meat for 5 minutes per side (Medium rare, cook for longer for your liking)
  7. In a bowl combine Creme fraise and horseradish. Mix well and refrigerate until ready to serve as a condiment with Argentine steaks.
Posted in Steak Recipes By

george hixson

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