Ultimate Ribeye with Chimichurri (Keto; Paleo)

I have been very quiet the past few weeks, but I have had the most FABULOUS few weeks so I am #SorryNotSorry. You see, I got a very lucky break a few years ago when a colleague of mine at the Fat Duck had a friend-that-knew-a-guy. He landed me a fab private-cheffing gig cooking for (the dreamy) tennis star Grigor Dimitrov over the Queens & Wimbledon Tournaments: WILD, I know! My first year (2017), I was terrified but embraced the challenge; the second year, I was just grateful that he booked me again. By the third year (2019), I truly felt like I was part of his team! The meals I made were not keto but I cannot pass the opportunity to name-drop a little here! I got to meet and cook for Andre Agassi (Grigor’s consultant coach), Andre’s beautiful wife Steffi (tall, regal, gentle and friendly) and their lovely teenage children. Serena Williams came over for dinner several nights too. The highlight was when Funnyman joined me one afternoon and we threw them an awesome and authentic South African braai (see the awesome pic at the end) which has now become a tradition every year. Anyway, G loved my ribeye-and-chimichurri, so I have included the recipe below which I did for his team several times on his request. I hope you love it as much as they did …

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 1.5g
(0.9%); Fat 54g (68.1%); Protein 55g (30.9%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

The chimichuri is made in a mini food processor. Its unlikely you will use all of it over your ribeye: it yields massive flavour and a little goes a long way. Therefore, the macros have  been calculated that you will only use half, leaving the remaining for use in a salad dressing or over grilled fish. Store covered in the fridge.

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Print Recipe
Ultimate Ribeye with Chimichurri (Keto; Paleo)
Moist and perfectly cooked ribeye served with a fantastic, fresh chimichurri offering just a hint of heat. All this decadence at only 1.5g carbs per serving. Enjoy with a lovely salad on the side.
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine General
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the ribeye
  • 2 ribeye steaks
  • salt and freshly ground black pepper
  • 1/2 tsp dried oregano
  • 2 TB unsalted grass-fed butter or lard
For the chimichurri
  • 10 g flat leaf parsley leaves only
  • 1 TB fresh oregano leaves only
  • 2 cloves garlic peeled and roughly chopped
  • 1 TB red wine vinegar
  • pinch dried chili flakes
  • 50 g olive oil
  • salt and freshly ground black pepper
Course Main Dish
Cuisine General
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the ribeye
  • 2 ribeye steaks
  • salt and freshly ground black pepper
  • 1/2 tsp dried oregano
  • 2 TB unsalted grass-fed butter or lard
For the chimichurri
  • 10 g flat leaf parsley leaves only
  • 1 TB fresh oregano leaves only
  • 2 cloves garlic peeled and roughly chopped
  • 1 TB red wine vinegar
  • pinch dried chili flakes
  • 50 g olive oil
  • salt and freshly ground black pepper
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. This dish takes 20 minutes to throw together, but you really should start the day before. Remove the ribeye from its packaging and place on a cooling rack set over a tray. Store uncovered in the fridge overnight. As Heston teaches us, "the cold, dry environment is good for this rudimentary method of dry ageing".
  2. Remove the steaks from the fridge 30 minutes before cooking.
  3. Season both sides of the steaks with salt and freshly ground black pepper. Scatter over the dried oregano and use clean hands to rub the steaks with the mixture.
  4. Heat the butter (or lard) in a griddle pan and fry the steaks until a dark crust forms on the outside. Be sure to flip the steaks every 20 seconds (another handy tip from HB). Cook until done to your liking, (but if you are cooking it well-done, I am not sure we can be friends.) Remove the steaks from the pan and set aside to rest.
  5. Use this time to throw together the chimichurri: simply add the picked leaves of parsley and fresh oregano and add to a mini food processor. Add the garlic and red wine vinegar and blitz well. Be sure to scrape down the sides of the jug. Stir in the chili flakes and olive oil and season with salt and freshly ground black pepper.
  6. Slice the rested ribeye into thinner strips and serve with the chimichurri (and a lovely salad on the side).
  7. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

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Summary
recipe image
Recipe
Ultimate Ribeye with Chimichurri (Keto; Paleo)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 4 Review(s)
Macro Details per serving
0.9%                Carbs
30.9%              Protein
68.1%              Fat

Nutritional Information per serving
Calories                         709Kcal / 2966kJ
Fat                                  54g
 of which saturates        19g
Carbohydrates              1.5g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars            1.2g
Fibre                              1.5g
Protein                           55g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Sulphites




See all the Beef & Lamb recipes on Fats of Life:

Ribeye with Creamy Blue Cheese & Red Onion Relish (Keto)
Ultimate Ribeye with Chimichurri (Keto; Paleo)
Lamb Chops with Rosemary Butter (Keto)
Beef Tagliata
Steak Tagliata (Keto)
Keto Low carb Cottage Pie
Spicy Low-carb Cottage Pie
Roasted Bone Marrow on Keto Toast
Roasted Bone Marrow on Keto Chia Toast
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.


 

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