by Matt Hames


Grilled Argentinian Ribeye Steak with Stuffed Peppers

Introduced to us at the SOBE Wine and Food Festival, this South American Ribeye dish from Chef Chakall Noir incorporates a number of powerful flavors that will take you on a one-of-a-kind savory thrill ride. The marinade is a play on Chimichurri, a traditional concoction for flavoring meat from Argentina, home of the chef. Yucca is the fruit of the slender-stemmed plant commonly known as Spanish dagger. It too is eaten all over Latin America.

Analon Presents Chef Chakall Noir

Serves 4

For the steaks:

4 Ribeye Steaks (8-12 oz. each)
Sea Salt, to taste

For the marinade:

½ cup Olive Oil
¼ cup White Vinegar
4 Tablespoons Dried Oregano
2 Tablespoons Dried Aji Amarillo Pepper, minced
1 teaspoon White Sugar
6 Tablespoons Fresh Parsley, minced
2 cloves Garlic, minced
½ cup Warm Water
Sea Salt to taste

In a shallow baking dish, combine dried oregano with warm water to rehydrate, and let sit for 5 minutes. Add all additional marinade ingredients and refrigerate for 1 hour. Add ribeye steaks to the marinade, flip so that both sides are coated, cover and refrigerate overnight (or at least 4 hours). Heat gas or charcoal grill to medium-low heat. Remove steaks from marinade, pat dry, and season on all sides with sea salt. Place steaks on grill, close cover, and allow to cook for 3 minutes, undisturbed, until browned and charred on one side. Flip steaks and continue to cook until desired doneness, about 3 minutes more for medium rare.

For the stuffed peppers:

2 Large Red bell Peppers, seeded and cut lengthwise
4 Whole Eggs
½ cup Grated Cheddar Cheese
8 pieces of Bacon, cooked and finely chopped
Cilantro to taste
Black Pepper to taste

Heat gas or charcoal grill to medium-low heat. Brush inside of peppers with olive oil. Place peppers on grill, face down. Keep a close eye on the skin and make sure it does not split or crack. Grill for approximately 12 minutes. Turn peppers over, so they are face up, add 1 whole egg to each. Sprinkle the cheddar cheese and chopped bacon evenly amongst the 4 peppers. Cook peppers until egg has set. Sprinkle with cilantro and black pepper to taste.

Chef Chakall_275x

Meet Chekall Noir

Chakall is a globetrotter, a cook and extremely passionate about everything he does. Maybe not exactly in that order, but without doubt he is a man who loves traveling to distant places and discovering new flavors. Someone passionate about cuisine and the countries he visits. A chef who cooks and travels with passion!

His trademark is his brightly colored turban instead of the traditional Chef´s hat. His strong Argentinean accent together with his flair for cooking and his unique sense of humor are characteristics that single him out in international cuisine where he is widely recognized.
Chakall was born in Tigre, Buenos Aires, a child of five different cultures, his family being of Galician, Swiss-German, French Basque, Italian and Argentinean descent. Before becoming a Chef, he studied journalism at the University of Salvador, while simultaneously working as a journalist for the daily newspaper “El Cronista” of Buenos Aires.

Author of 9 cookbooks including “Divine Cuisine” and coming soon, an International Book “Sudaka.” He has made numerous television appearances including “Food on the Silk Road,” “Chakall & Pulga,” “Beef Brothers,” and “Walking Chopsticks.”

Chakall is owner of three international restaurants including: Quinta dos Frades and MiniMom in Lisbon Portugal, Waves and Praya Algarve and Sudaka Berlin, Germany.

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