Chuletón a la Parrilla

Chuletón a la Parrilla is a mouthwatering grilled rib steak, bursting with rich flavors and smoky aromas, perfect for a hearty and protein-packed dinner. This dish brings the essence of Spanish grilling right to your table, making it an unforgettable culinary experience.

Ingredients

• Ribeye steak - 600 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh rosemary - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Lemon - 1, for serving
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Take the ribeye steak out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking.
2. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade.
3. Rub the marinade all over the ribeye steak, ensuring it's evenly coated. Let it marinate for at least 15 minutes.
4. Preheat the grill to high heat (about 230°C or 450°F).
5. Once the grill is hot, place the marinated ribeye steak on it. Grill for about 5-6 minutes on one side for medium-rare.
6. Flip the steak and grill for another 5-6 minutes on the other side, depending on your desired doneness.
7. Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
8. Slice the steak against the grain, serve with lemon wedges and garnish with fresh parsley.

Nutrition

• Calories: 650
• Protein: 55 g
• Carbs: 0 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 45 g
• Saturated Fat: 17 g
• Unsaturated Fat: 28 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential nutrients like iron and zinc, crucial for immune function.

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