Argentine Ribeye Steaks with Horseradish Sauce
2 teaspoons black peppercorns, crushed
1/4 teaspoon red pepper flakes
2 garlic cloves, minced
1 tablespoon shallots, minced
1/2 tablespoon fresh rosemary, chop fine
1 tablespoon parsley, minced
1/2 teaspoon salt
2 tablespoons red wine
6 tablespoons olive oil
4 rib eye steaks, – 1 to 1 1/2 inch thick
1/2 cup creme fraiche
1 teaspoon prepared horseradish
In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil.
Add steaks to container, turning to coat both sides well.
Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes.
Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
Let sit 5 minutes before serving.
In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.