Ribeye/Striploin
Chimichurri, Caramelized onions
Ingredients:
Chimi
- 1 bunch parsley
- 1 bunch cilantro
- 3 cloves of garlic
- 1 jalapeno
- 250ml olive oil
- 250ml white wine vinegar
Caramelized onions
- 3 large Spanish onions
- 2 knobs of butter
Method:
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Pick both cilantro and parsley leaving majority of stem
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Remove seeds from jalapeño or leave in if you like it spicy
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Place everything in blender and puree until smooth
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Add salt and sugar to taste
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Remove skin from onions
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Slice onions as thin as possible length wise
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Over low heat add butter and onions to pan
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Stir every 3-4 minutes until a deep brown colour
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If onions catch to the bottom of the pan add small amount of water
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Salt to taste