\n\tBœuf à la sauce chimichurri acidulée au pamplemousse<\/span>

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Placez l’ail, le persil, la coriandre, l’origan, les flocons de piment rouge, le gros sel et le poivre dans le bol d’un robot mixeur, fermez le couvercle et appuyez à plusieurs reprises sur le bouton pour émincer finement le mélange.Ajoutez le jus de pamplemousse et l’huile en filet pendant que le robot fonctionne, et continuez jusqu’à ce que la sauce soit homogène.Laissez la sauce reposer à température ambiante pendant au moins 1 heure avant de servir.Pendant ce temps, salez et poivrez le steak selon le goût, puis faites-le griller à feu moyen jusqu’à la cuisson désirée.Retirez du feu et laissez reposer le steak 10 minutes.Tranchez la bavette en diagonale sur la nervure, puis déposez sur une assiette de service et versez la sauce chimichurri acidulée au pamplemousse par-dessus.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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