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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste. | 2. For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving. | 3. Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes. | 4. Cook’s note Chimichurri sauce tastes best when fresh, so use on the same day it is made. Alternatively, it can be stored in an airtight container in the fridge for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flat leaf parsley	1	bunch		-	-	-	-
garlic clove	3		peeled	-	-	-	-
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
oregano leaf	3	tablespoons	chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
extra virgin olive oil	120			-	-	-	-
red chili pepper	1	halved	seeded	-	-	-	-
rib eye steak	1			698.1349	0.0	99.0536	33.5921
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
watercress	1	bunch		-	-	-	-
potato			cooked sauted	-	-	-	-
cumin			ground	7.875	0.929	0.374	0.4677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.