Explore WorldClass

Grilled Rib Eye Steak with Chimichurri Sauce

Featuring Argentine Beef

Our British cattle, Black Angus and Hereford, herds are raised with the same time-honored traditions Gauchos have practiced for over 300 years. The cattle are free to roam the lush pastures of the Pampas for over 18 months, creating a more ethical and sustainable meat rich with flavor.

Preperation

For Chimichurri Sauce

• Mix all ingredients together

• Let it rest for 48 hrs in the fridge until serve

For Steak

• Bring steak at room temperature

• Season with salt and pepper.

• Light up a fire using white oak (preferred)

• At low heat, cook the steak 15’ on each side for a medium rare. core temp should be 135

• Let it rest before serving.

• Serve with watercress, roasted red pepper and a side of fresh chimichurri sauce

Ingredients

• 16oz Argentine Rib Eye

• 1 tbs Kosher Salt

• Fresh Ground Black Pepper

• 3 oz Watercress

• 2 Roasted Red Peppers

• 2 oz Chimichurri Sauce FOR CHIMICHURRI SAUCE

• 1 lb Parsley Finely Minced. Stems Included

• 50 g Garlic Finely Minced

• 100 g Red Pepper Finely Minced

• 25 g Dried Oregano

• Brine 50% salt 50% water to taste

• 1 liter Argentine Olive Oil

• Red Wine Vinegar

Chef Bio

Fernando Navas

Born in the port city of Punta Alta just south of Buenos Aires in Argentina, Fernando Navas grew up surrounded by the beauty of the Argentine countryside. Before founding Balvanera restaurant in Manhattan, Fernando worked in the many of the greatest kitchens in the world including Nobu in Miami, El Bulli in Spain, and SUSHISAMBA in New York. With Balvanera, Chef Fernando pays homage to his roots: Buenos Aires, porteño cuisine, and the many flavors of Argentina.

RESTAURANT

REGION

Grilled Rib Eye Steak with Chimichurri Sauce

WHY CHOOSE WORLDCLASS

Why choose WorldClass? - At World Class our focus is quality over quantity. Through every step of the process from sourcing to importing to delivering, quality is always our first concern. World Class products are sourced sustainably, serve the greater good and are better for you than most traditional products found in your local grocery store or favorite restaurant.

How are you more sustainable? -We source only the best products from each country we visit. The sustainability factor comes from the way each product is curated start to finish. From the process in which a product is grown/raised, to the way it is farmed/fished/picked, to the steps to bring it to your table. We are careful in each step of the process to ensure that our products are always working toward the pursuit of global environmental sustainability.

What does your distribution process look like start to finish? - We handle the distribution from start to finish, which sets us apart from others. Other suppliers’ normal chain of distribution starts with a producer then gets handed to a broker, from there the products go to importer, which then goes to distribution and finally the chef. We are different because instead of having so many various hands in the product, we are the only hands in the process which eliminates waste, helps us to be in control of the quality of the product, and ensures that we are being as sustainable and ethical as possible.

More Recipies

Recipes From The Chef

From 
Dante Liporace

Shrimp Carpaccio with Salsa Alfredo

From 
Dante Liporace

Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs

From 
Nobuo Fukuda

Seabass with Mushroom