Chargrilled rib-eye with chips and green peppers
Thick rib-eye steaks cooked quickly over hot coals and finished with coarse salt, with homemade chips and green peppers charred on the grill. For special occasions it is a chuletón, a big bone-in rib steak to share; without a barbecue, use a very hot griddle or cast-iron pan.
- 55 minTime
- 48 minHands-on
- 4Portions
- 60 gprotein per portion
- 770kcal per portion
Ingredients for 4 portions
- 1 kgRib-eye steak, 4 steaks, 2–3 cm thick
- to tasteSalt, coarse, for the steaks
On the side
- 1 kgPotato, cut into chips
- 5 tbspOlive oil, for frying
- to tasteSalt, for the chips
- 8Italian green peppers
- 1 tbspOlive oil, for the peppers
Method
- Take the steaks out of the fridge 30 minutes before grilling.
- Light the charcoal barbecue and let it burn until the coals are covered in white ash, about 30 minutes.
- Peel the potatoes and cut them into chips about 1 cm thick. Rinse in cold water and dry them well.
- Heat plenty of olive oil, about 2 cm deep, in a deep frying pan. Fry the chips in batches for 8–10 minutes, until golden. Drain on kitchen paper, salt them and keep warm in the oven at 100 °C.
- Brush the peppers with oil and grill them whole for 8–10 minutes, turning now and then, until blistered and soft.
- Grill the steaks over the hot coals for 3–4 minutes per side for medium-rare, longer if you like them more done.
- Rest the steaks on a board for 5 minutes, sprinkle with coarse salt and serve with the chips and peppers.
