Ingredients with Measurements:
- 4 (8-ounce) ribeye steaks
- 1/2 cup Gomortega sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Special Equipment Needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-Step Instructions:
1. In a bowl, whisk together the Gomortega sauce, olive oil, red wine vinegar, honey, garlic, smoked paprika, cumin, salt, and pepper.
2. Place the steaks in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the steaks. Refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the steaks from the marinade and discard the excess marinade.
5. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
6. Let the steaks rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 459
- Fat: 32g
- Carbohydrates: 10g
- Protein: 33g
Substitutions for ingredients:
- Gomortega sauce: substitute with any other fruit-based sauce or marinade
- Red wine vinegar: substitute with apple cider vinegar or balsamic vinegar
- Honey: substitute with maple syrup or agave nectar
- Smoked paprika: substitute with regular paprika or chili powder
Variations:
- Add chopped fresh herbs like rosemary or thyme to the marinade for extra flavor.
- Use different cuts of steak like flank or sirloin.
- Grill some vegetables like bell peppers or zucchini alongside the steak for a complete meal.
Tips and Tricks:
- Make sure to let the steaks rest before slicing to allow the juices to redistribute and keep the meat tender.
- Don't overcook the steaks, as they will continue to cook slightly while resting.
- Use a meat thermometer to ensure the steaks are cooked to your desired temperature.
Storage Instructions:
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover steak in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve the sliced steak on a platter with grilled vegetables and a side salad.
- Garnish with chopped fresh herbs or a sprinkle of smoked paprika.
Garnishes:
- Chopped fresh herbs like parsley or cilantro
- Crumbled feta cheese
- Sliced avocado
Pairings:
- Red wine like Cabernet Sauvignon or Malbec
- Roasted potatoes or sweet potatoes
- Grilled corn on the cob
Suggested Side Dishes:
- Grilled vegetables like bell peppers, zucchini, or eggplant
- Side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette
- Roasted potatoes or sweet potatoes
Troubleshooting Advice:
- If the steak is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the steak is not cooked to your desired temperature, return it to the grill or grill pan for an additional 1-2 minutes per side.
Food Safety Advice:
- Make sure to marinate the steak in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F for medium-rare.
Food History:
- Gomortega is a fruit native to Chile and Argentina, and is often used in sauces and marinades for meat dishes.
Flavor Profiles:
- The Gomortega sauce adds a sweet and tangy flavor to the steak, while the smoked paprika and cumin add a smoky and earthy flavor.
Serving Suggestions:
- Serve the steak with a side of grilled vegetables and a glass of red wine for a complete meal.
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