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For Father’s Day or just a day in the summer, you can use Oceania’s recipe for this ribeye. The flavors combine Argentinian and Patagonian influences. If you want to try more of these dishes, you can take a cruise to South America which begins from November to March.
See all of Oceania's 2022-2024 itineraries here.
Amenity Voyage Dates with Pre-Paid Gratuities
Marina sailing 1/8/2023- 10-days Samba Sensations - Rio De Janeiro to Buenos Aires
Marina sailing 2/27/2023 - 20-day Sublime South America - Buenos Aires to Lima
Marina sailing 1/21/2024 - 24-day Cape Horn Mariner - Rio de Janeiro to San Antonio
Oceania’s Gaucho Rib Eye with Argentine Chimichurri
4 cloves garlic ¼ cup red wine vinegar 1 cup extra virgin olive oil ½ cup coarsely chopped shallots 2 grilled serrano peppers, stemmed, seeded and skinned 1 cup parsley leaves ½ cup cilantro leaves 1 teaspoon dried oregano ¼ teaspoon red pepper flakes 4 rib eye steaks, room temperature Maldon salt
In a food processor, pulse the garlic and vinegar into a paste. With the processor running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the shallots, peppers, parsley, cilantro, oregano and pepper flakes. Lightly pulse to mince the leaves to a coarse consistency, being careful not to over process the chimichurri. Reserve.
Heat an outdoor grill or indoor cast iron grill to high. Sear the steak on both sides until it reaches an internal temperature of about 125°F/52°C for medium rare. Remove from the grill, let rest for 10 minutes and then slice on the diagonal. Arrange the slices shingle style, sprinkle with salt to taste and garnish with a thin line of chimichurri down the middle of the steak slices.