Kalamazoo K1000HB-2-NA, Инструкция по использованию и уходу

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Directions
Prepare the chimichurri by combining all the ingredients in a blender. Blend until
smooth, then adjust the taste with more salt if needed. Refrigerate until it’s time
to use it, but no more than 5 hours.
Remove the steaks from the refrigerator. Brush with olive oil and season liberally
with salt and pepper.
Prepare the grill for direct grilling over a very hot fire, about 600°F. A charcoal
fire is preferred.
Grill the steaks above the fire for roughly 9 minutes total, flipping once after
about 5 minutes. For medium-rare steaks, remove them from the grill when the
internal temperature reads 125°F. Let rest for 2 to 3 minutes before serving.
Rib cap steaks are best when sliced across the grain. You may wish to slice
the steaks on the bias for your guests, fan them out and top with a drizzle of
chimichurri sauce.
Serves 4
For the chimichurri sauce
½ ounce fresh oregano leaves (roughly
all of the leaves from a ¾-ounce packet
of the fresh herbs)
1 small handful fresh parsley, about
1½ ounces
¾ cup Extra virgin olive oil
¼ cup sherry vinegar (I use BLiS #9
sherry vinegar)
2 cloves garlic, chopped
2 pinches ground cayenne pepper
½ teaspoon red pepper flakes
¼ teaspoon fine sea salt
For the steaks
4 rib cap steaks, about 10 ounces each
Extra virgin olive oil
Fine sea salt
Freshly ground black pepper
Rib Cap Steaks with Chimichurri
The meat from rib cap steaks is extremely flavorful, rich and tender. Because this cut is
relatively thin, it can be grilled with direct heat the entire time. Rib cap steaks are also very
forgiving in regards to the internal temperature. We like ours medium-rare, but can enjoy
them all the way to medium-well because the meat is just that good.