Rib-eye bun with chimichurri

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45min

•

Medium

BBQ Meat recipes Summer Spring

A juicy bun full of flavor: grilled rib-eye and chorizo on a skewer, finished with fresh cucumber and homemade chimichurri aioli. Ideal for a summer lunch or an original twist on the classic hot dog.

A juicy bun full of flavor: grilled rib-eye and chorizo on a skewer, finished with fresh cucumber and homemade chimichurri aioli. Ideal for a summer lunch or an original twist on the classic hot dog.
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Ingredients

What do you need?

Quantity: 4P

Meat and sausages 2 ribeye steaks of about 300 g each 
8 small chorizo sausages (spicy or mild, to taste)

Chimichurri and aioli 
1 portion of chimichurri Ibiza-style  
150 g aioli

Buns 8 soft elongated brioche buns (like hot dog buns or sandwiches)

Cucumber salad 4 small cucumbers 
1 to 2 tablespoons vinegar of choice

 2 ribeye steaks of about 300 g each 
8 small chorizo sausages (spicy or mild, to taste)

 
1 portion of chimichurri Ibiza-style  
150 g aioli

 8 soft elongated brioche buns (like hot dog buns or sandwiches)

 4 small cucumbers 
1 to 2 tablespoons vinegar of choice
Preparation method

How do you make this?

Preparing chimichurri: Make the chimichurri according to your Ibiza-style recipe. Use half to marinate the ribeye, and mix the other half with the aioli for a fresh sauce.

Marinating ribeye: Cut the ribeye into cubes and mix them with half of the chimichurri. Let this marinate for at least 30 minutes.

Preparing chorizo: Slice the chorizo sausages into pieces about 1 cm thick.

Soaking skewers: Soak the skewers in water for 30 minutes so they don't burn on the grill.

Making brochettes: Alternately thread ribeye and chorizo onto two parallel skewers. This prevents the meat from spinning while grilling.

Grilling: Grill the brochettes on a smart grill (Optigrill) or barbecue to your desired doneness.

Grilling buns: After grilling, keep the grill open at the barbecue setting on the table to keep the meat warm and grill the buns. Cut the buns open and grill them briefly on the inside.

Making cucumber salad: Slice the cucumbers into thin slices (with a mandoline or by hand) and mix them with the vinegar.

Assembling buns: Spread a generous layer of chimichurri aioli on the grilled buns, place a brochette on top, carefully pull out the skewers, and add some cucumber salad.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.