Prime Rib, the special cut of beef, with Criolla salsa
For 4 people
Preparation: 20 minutes
Cooking time: +/- 25 minutes
Difficulty level: *
For the Creole sauce
- 1 spring onion
- 1 garlic clove
- 1 red pepper
- ½ green pepper
- 2 small tomatoes
- 5 tbsp olive oil
- 2 tbsp xeres vinegar
- 1 tbsp chopped coriander
For the beef steak
- 1 beef steak of 1kg
- 1 garlic clove
- 1 tbsp thyme
- ½ tbsp chili powder
- ½ tsp black pepper
- 1 teaspoon sugar
- ½ tbsp salt
For the Creole sauce
- Deseed the peppers and remove the bitter, white membranes. Finely dice the peppers. Finely dice the onion. Add the finely chopped garlic. Transfer the vegetables to a large bowl and season with salt and pepper.
- Heat the olive oil in a pot and pour it over the vegetables.
- Peel the tomatoes and dice them into small cubes. Once the olive oil has cooled, add the tomatoes and season again. Add a splash of vinegar to the sauce, then cover with cling film and refrigerate for a few hours to allow the flavors to meld. Add the cilantro just before serving.
For the meat
- Crush the garlic with a pinch of salt in a mortar until it forms a paste.
- Add the remaining spices to the garlic paste. Place the beef steak in a deep dish and spread the paste over it. Cover with cling film and refrigerate for at least 2 hours (or overnight if possible).
- Remove the meat from the refrigerator at least 1 hour before cooking to avoid thermal shock.
- Heat the grill and sear the meat for a few minutes on each side. Reduce the heat and continue cooking until the desired doneness (for rare meat, allow 7 minutes on each side). Let the beef steak rest for a few minutes before serving. Serve with the Creole sauce.
