5 black garlic cloves
2 bone-in ribeye steaks (about 500g each)
2 tablespoons olive oil
500g natural yoghurt
1 tablespoon salt
6 small beetroots, peeled
8 small carrots, peeled, cut in wedges
50ml olive oil
2 tablespoons ground cumin
50ml liquid honey
juice and zest of 1 lemon
50g hazelnuts, toasted and roughly crushed
¼ cup freshly chopped parsley

No matter what time of the year it is, it’s always a good time for a barbecue with family and friends. This steak can also be cooked in a cast-iron pan on the stove. Instructions given are for medium-rare but cook to your liking. Garnish the steak with chimichurri (see recipe) as any Argentinian barbecue lover would.

View all recipes here


1.In a blender, blitz the black garlic cloves slowly adding 50ml of water to make a paste; season with salt.
2.This paste, used to brush the steaks, shouldn’t be too runny.
3.Brush steaks with the oil and season generously with salt on each side.
4.Allow them to rest at room temperature for 15 minutes.
5.Heat a barbecue or pan to high and grill steaks for about 2 minutes each side, remembering that they are bone-in and very thick so may take longer than usual to cook.
6.Once almost done, brush with the black garlic paste on both sides.
7.Allow the steaks to rest for 5 minutes before serving.
9.Pour the yoghurt into a bowl, add a tablespoon of salt and mix well.
10.Place a colander over a bowl and line it with 3 or 4 layers of cheesecloth, pour in the yoghurt mix and strain, refrigerated, for 24 hours.
11.Transfer the labneh to a container and refrigerate until needed.
12.Preheat the oven to 200°C.
13.Wrap the beets individually in foil and roast for 40 minutes.
14.Place the carrots on a tray lined with baking paper then drizzle with half the olive oil and sprinkle with cumin, salt and pepper to taste.
15.Remove the beets from the oven and cool for a few minutes, then cut into quarters and add them to the tray with the carrots. Bake for 20 minutes.
16.In a small bowl, whisk together the honey, lemon juice and zest and remaining olive oil. Season with salt and pepper.
17.To serve, slice the steaks thinly and garnish with chimichurri.
18.Spread the labneh on a platter, top with the roasted carrots and beets, drizzle with the honey and lemon dressing and garnish with hazelnuts and parsley.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

Leave a Reply

Your email address will not be published.