Grilled 'côte de boeuf' with 'chimichurri'
Grilled 'côte de boeuf' with chimichurri sauce, served with thyme and NEZO salts. Perfect for special occasions.
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Cooking tools:
- Refrigerator
- Oven
- Griddle
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 1 kg good, mature ‘côte de boeuf’ (bone-in rib of beef)
- Pepper
- Olive oil for cooking
- 1 bunch fresh thyme
- Griddle pan
- NEZO fine salt
- NEZO extra-coarse sea salt
- 2 tomatoes
- 1 bunch flat-leaf parsley
- 1 red onion
- 2 cloves garlic
- 1 chilli pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- Extra virgin olive oil
- Red wine vinegar
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