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Spicy Argentine Beef Rib eye Steak Recipe

Spicy Argentine Beef Rib eye Steak Recipe

Friday, 12 June 2015 18:16:01 Europe/London

Serves 4


  • 2 teaspoons black peppercorns, crushed
  • 14 teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • 1 tablespoon shallot, minced
  • 12 tablespoon fresh rosemary, chopped fine
  • 1 tablespoon parsley, minced
  • 12 teaspoon salt
  • 2 tablespoons red wine
  • 6 tablespoons olive oil
  • 4 rib eye steaks, - 1 to 1 1/2 inch thick
  • 12 cup crème fraiche
  • 1 teaspoon jarred prepared horseradish


  1. In a container mix the  peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil all together.
  2. Place the Argentine beef cuts in the container and turn to coat both sides well.
  3. Next, seal the container and chill for at least 4 hours.
  4. After 4 hours remove from the fridge and let sit at room temperature for at least 15 minutes, fire up the BBQ so it is nice and hot for the beef steaks.
  5. In a bowl combine crème fraise and horseradish together. Mix well and refrigerate until ready to serve as a condiment to the grilled steaks.
  6. Place the rib eye steaks on the BBQ once the coal is got to a nice hot temperature.
  7. Grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
  8. Let sit 5 minutes before serving.


Posted in Foodie News By

george hixson

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