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Grilled Grass-Fed Ribeye Anticuchado

by Walther Adrianzen

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Contains Soy

Tree Nut Free

Peanut Free

Corn Free

Contains Gluten

Chef Walther brings his signature Peruvian flair to this premium meal. He marinates grass-fed ribeye—the king of beef cuts—in Anticucho and Chimichurri sauces for rich herbal, garlicky flavor with a hint of heat, then grills to a perfect medium rare. He serves a hearty portion with crisp-tender roasted asparagus and creamy spinach mashed potatoes. Drizzle the delectable garlic butter over everything and dig into a luxurious steak dinner that will satisfy your every craving.

Nutritional facts

Protein

54g

Carbs

35g

Calories

1160kcal

Fat

92g

Ingredients

Grass Fed Rib Eye, Salt, Garlic, Aji Panca Pepper, Canola and Olive Oil Blend, Bay Leaf, Butter, Oregano, Canned Roasted Red Peppers, Red Wine Vinegar, Asparagus, Black Pepper, Cumin, Garlic, Kosher Salt, Yukon Potatoes, Orange Juice, Baby Spinach, Canola Oil, Whole Milk, Italian Parsley, Soy Sauce

Contains milk, wheat, soybeans.

Reviews

4.5

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 75 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Liz · 05/14/25

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About Walther Adrianzen

Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.

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