Grilled Beef Ribeye & Romesco Sauce
In this showstopping dish, Chef Silvio marinates ribeye in garlic, olive oil, and Herbes de Provence—a fragrant blend of thyme, rosemary, and fennel seeds—then grills it to a smoky char, before finishing with a brush of butter. On the side, roasted zucchini and bell peppers meet grilled broccolini, bringing color and balance to the plate, while romesco sauce—made with roasted peppers, almonds, and smoked paprika—adds a velvety drizzle to finish.
Nutritional facts
Protein
48g
Carbs
25g
Calories
630
Fat
40g
Ingredients
Beef Rib Eye, Rosemary, Spice, Parsley, Dried, Basil, Canola and Olive Oil Blend, Bay Leaf, Butter, Extra Virgin Olive Oil, Oregano, Plum Tomato, Canned Roasted Red Peppers, White Bread, Rosemary, Sherry Vinegar, Marjoram, Black Pepper, Lemon, Garlic, Fennel Seed, Lemon Zest, Zucchini, Kosher Salt, Yellow Squash, Thyme, Broccolini, Lemon Juice, Crushed Red Pepper, Smoked Paprika, Red Bell Pepper, Almonds
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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