How to make grilled ribs with chimichurri and fried tostones
Just looking at the image makes my mouth water, I invite you to prepare this new recipe that is full of flavor, protein and above all juiciness.
- 3 medina potatoes
- 2 tablespoons of butter
- 2 tablespoons of striped Parmesan cheese
- A pinch of pepper and salt to taste
- 4 tablespoons of milk
- 1.2 kg of beef ribs
- 2 tablespoons of coarse salt
- 1 tablespoon of pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of sweet paprika
- 2 tablespoons of olive oil
- Juice of 1 lemon
- ½ cup of chopped parsley
- 3 cloves of garlic finely chopped
- 1 tablespoon of ground chili (for a spicy touch)
- 1 tablespoon of dried oregano
- ½ cup of red wine vinegar
- ¼ cup of olive oil
- Salt and pepper to taste
- 4 green bananas
- 2 cups of oil
- Salt to taste
In a bowl, mix the ribs with salt, pepper, garlic, sweet paprika, lemon and olive oil.
Rum them well and let it rest for at least 1 hour.
After resting, preheat the grill over medium-high heat.
Place the ribs for 60 minutes, turning it gradually, prevent it from butting. Leave them well golden and juicy and reserve in a dry and covered place.
Let it rest for 5 minutes and then cut them.
In a bowl mix the parsley, garlic, ground chili, oregano, vinegar and olive oil.
Add salt and pepper to taste
Let the flavors integrate well for about 30 minutes.
In a sauté, add the oil over medium heat and let it heat up
Chop the bananas with a good thickness and fry them
When they are slightly golden, remove them and crush it with two plates
Reintegrate it into the oil and finish cooking when they are golden
Serve it as you like, but without integrating all the ingredients.
I hope you enjoyed making this recipe as much as I did, eating it would only be a sin, I invite you to share this preparation with your most loved ones. Prepare this dish for breakfast, lunch or dinner. I promise you that it goes well in every moment no matter the time.
That eating is not boring, but that it is a pleasant experience in every bite!