Restaurants›Ella Dining Room & Bar›Gaucho Recipe

Gaucho Recipe

Inspired by Ella Dining Room & Bar
Time1h
Serves4

Wood Fired Tomahawk Ribeye, Charred Spring Onion and Asparagus Salad, Ranchera Salsa, Pepita-Lime Butter

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Ingredients

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Main Ingredients

Ranchera Salsa

Pepita-Lime Butter

Method

Cooking the Ribeye

1

Prepare the Grill

Preheat a wood-fired grill to high heat.

2

Season the Ribeye

Rub the tomahawk ribeye with olive oil, salt, and black pepper.

3

Grill the Ribeye

Place the ribeye on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness.

4

Rest the Meat

Remove the ribeye from the grill and let it rest for 10 minutes before slicing.

Preparing the Salad

5

Char the Vegetables

Toss the spring onions and asparagus with olive oil, salt, and black pepper. Grill until charred and tender.

6

Slice the Vegetables

Once charred, slice the spring onions and cut the asparagus into bite-sized pieces.

Making Ranchera Salsa

7

Prepare the Salsa

Chop the tomatoes, red onion, cilantro, and jalapeño. Combine in a bowl with lime juice and salt.

Making Pepita-Lime Butter

8

Mix the Butter

In a bowl, combine softened butter, pepitas, lime zest, and salt. Mix well and set aside.

Serving

9

Plate the Dish

Slice the ribeye and serve it alongside the charred vegetables, topped with ranchera salsa and a dollop of pepita-lime butter.