Receta: T-Bone con chimi de limon y Cabutia relleno | AG Asador Criollo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and can withstand high heat.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor profile while dried parsley is more economical.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste, while white vinegar is often less expensive.

rump steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and flank steak is often cheaper with a similar taste.

Cook the T-bone steak on high heat for 20-25 minutes on one side and 5-10 minutes on the other side, aiming for an internal temperature of 55-60 °C.

Prepare the thick chimichurri by mixing salt, garlic, sweet paprika, crushed chili, and oregano.

Grill the lemon to release more juice and add it to the chimichurri mixture, finishing with olive oil.

Cook the cabutia squash over the fire for 40 minutes on each side, then open it and fill it with mozzarella, patagrás, and sardo cheese, adding green onion if desired.

Wrap the filled squash in aluminum foil and return it to the grill until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary