Seared Ribeyes with Chimichurri
This steak recipe is so delicious and easy. I like to make the chimichurri in advance so the vinegar will cut some of the harshness out of the raw garlic and shallots. It’s potent but so flavorful and bright. A friend of mine recently made this and we were pouring the chimichurri on our steak, mashed potatoes, swirling it into the salad....its very addictive.
What you need:
1 large boneless ribeye (about 1 lb)
salt and pepper
3/4 cup of fresh parsley
2 tbsp fresh oregano
3-4 cloves of garlic
1 large shallot
1/2 tsp red pepper flakes
1 tsp fresh ground black pepper or mixed peppercorns
1 tsp salt
1/2 cup olive oil
3 tbsp red wine vinegar
Make the chimichurri up to 24 hours in advance but at least 1 hour in advance, the longer it sits the milder it will be. Finely chop all of your herbs, garlic, and shallots and mix with your olive oil and vinegar. Add remaining spices and refrigerate until you begin cooking everything else. Pull the chimichurri out of the fridge at least 30 minutes in advance so it can be served room temperature.
For the steak, I like to bring it to room temperature (let sit out for an hour before cooking) and season with salt and pepper. This depends on the size of your steaks, but for last night’s steak which was about 1 1/2 inches thick, we seared 3 minutes per side in a cast iron grill pan (preheat the pan so you can get a good sear) and finished in the oven for about 6 minutes at 450 degrees. Let the steak rest about 5-7 minutes before slicing and serving.