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Ribeye with Chimi Churri served with Italian Pasta

Ribeye with Chimi Churri served with Italian Pasta – - Recipe

This is the ultimate low waste recipe! The pasta is rich and satisfying and the steak packs so much protein and iron. Boost your dish flavors using your leftovers. 

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Ingredients

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Making the Steak

  • Ribeye Steak 300 g
  • Garlic, cloves 6 g
  • coffee butter (production recipe) 40 g
  • Black pepper, crushed 2 g
  • Coarse Salt 1 g
  • chimichurri sauce (production recipe) 70 g
  • oil 15 g

Making the pasta

  • boiled spaghetti pasta (production recipe) 150 g
  • olive oil (production recipe) 12 g
  • garlic rings 7 g
  • anchovies 10 g
  • Digonal red hot pepper 10 g
  • green olives, small cubes 15 g
  • Italian spices (production recipe) 5 g
  • chiffons 2 g
  • Parmesan cheese 25 g
  • meat broth (production recipe) 40 g
  • Basil for decoration (paper)
  • Mini arugula for decoration
  • Parmesan cheese thin slices

Making Coffee Butter

  • Butter 450 g
  • coffee beans 150 g

Making the Chimi Churri sauce

  • olive oil (production recipe) 200 g
  • chopped green parsley 200 g
  • chopped green coriander 10 dg
  • Basil, chopped 5 g
  • Mint fresh, chopped 3 g
  • Garlic, minced 5 g
  • chopped hot red pepper 10 g
  • grape vinegar 15 g
  • Knorr Professional Lime Seasoning (12x400g) 10 g
    Knorr Professional Lime Seasoning (12x400g)
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  • coarsely crushed dried red hot pepper 2 g
  • celery salt (production recipe) 3 dg
  • Sugar 2 g
  • crushed pecan 25 g

Making Celery Salt

  • dried celery leaves (production recipe) 50 g
  • Salt 150 g

Making Dried Celery

  • fresh leaf celery 250 g

Italian spice recipe

  • tomato powder (production recipe) 50 g
  • mushroom powder (production recipe) 25 g
  • Paprika 25 g
  • Oregano Fresh 2 g
  • Black pepper, crushed 10 g
  • Salt 7 g
  • Sugar, white 5 g

Making Tomato Powder

  • tomato peel 500 g

Making Mushroom Powder

  • mushroom rings 500 g

Preparing Meat Broth

Making Boiled pasta

  • boiled spaghetti pasta (production recipe) 500 g
  • Water 1 l
  • Salt 7 g

This is the ultimate low waste recipe! The pasta is rich and satisfying and the steak packs so much protein and iron. Boost your dish flavors using your leftovers. 

...

Preparation

  1. Making the Steak

    10 minutes
    • Season the steak with salt, crushed black pepper and oil
    • In a saucepan over high heat, place the steak and garlic cloves and leave for three minutes
    • Coffee butter is placed and flipped on the other side and the other side is left for another three minutes
    • Remove from heat and set aside for two minutes before serving
    • Cut and serve with Chimi Churri sauce
    TIP: Heat the pan before use

  2. Making the pasta

    12 minutes
    • Put a bowl on a medium heat, then put basil oil and garlic rings, to reach a golden color
    • Stir until the garlic turns golden
    • Put anchovies, green olives, red hot peppers and Italian spices
    • Put the chicken broth, then put the boiled pasta
    • Then we put Parmesan cheese
    • Served and decorated with basil leaves, arugula and parmesan slices
    TIP: The duration of boiling pasta is from 9 to 10 minutes

  3. Making Coffee Butter

    Three and a half hours
    • On a low heat, put the butter and coffee beans and leave on a low heat for two hours, while maintaining the butter temperature 45-50 degrees
    • Remove from the heat and leave to calm down and completely filter out the coffee beans
    • Cool and leave until use
    TIP: The temperature of the butter is 45 degrees

  4. Making the Chimi Churri sauce

    15 minutes
    • Mix all ingredients together

  5. Making Celery Salt

    5 minutes
    • Mix the ingredients together
    • Store in a tightly closed box
    TIP: Store in an airtight jar

  6. Making Dried Celery

    4 and a half hours
    • Preheat the oven at a temperature of 50 degrees
    • Celery leaf is placed on a tray with silicone paper
    • Put in the oven for two hours until it dries completely
    • Take out from the oven and cool completely
    • Using a spice grinder, grind dried celery leaves completely into powder
    • Store in a tightly closed container and leave until use
    TIP: Oven temperature 50 degrees to keep the green color

  7. Italian spice recipe

    5 minutes
    • Mix all ingredients together
    TIP: Store in an airtight jar

  8. Making Tomato Powder

    5 hours
    • Preheat the oven at 50 degrees
    • Tomato peel is placed on a tray with silicone paper
    • Put in the oven for two hours until it dries completely
    • Take out from the oven and cool completely
    • Using a spice grinder, grind the dried tomato peel completely into a powder
    • Store in a sealed container and leave until use
    TIP: The oven temperature is 50 degrees

  9. Making Mushroom Powder

    4 hours
    • Preheat the oven at a temperature of 70 degrees
    • Mushroom rings are placed on a tray with silicone paper
    • Enter the oven for two hours until it dries completely
    • Take out from the oven and cool completely
    • Using a spice grinder, grind it completely to turn it into a powder
    • Store in a sealed container and leave until use

  10. Preparing Meat Broth

    • In a saucepan over medium heat, put the water and the powdered meat broth
    • Using the wire paddle, stir until completely gravy
    • Leave to boil and use directly

  11. Making Boiled pasta

    from 9-10 minutes
    • In a saucepan over high heat, put water and salt
    • Leave to boil
    • Then put the pasta and leave for 10 minutes and drain
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