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        COOKING INSPIRATION — Ribeye/Striploin



        Chimichurri, Caramelized onions



        • 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


        1. Pick both cilantro and parsley leaving majority of stem

        2. Remove seeds from jalapeño or leave in if you like it spicy

        3. Place everything in blender and puree until smooth

        4. Add salt and sugar to taste

        5. Remove skin from onions

        6. Slice onions as thin as possible length wise

        7. Over low heat add butter and onions to pan

        8. Stir every 3-4 minutes until a deep brown colour

        9. If onions catch to the bottom of the pan add small amount of water

        10. Salt to taste


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