Like many people, my favorite meal always features a beautifully cooked steak. Instead of serving it with the usual mashed potatoes, try this Chimichurri sauce. Adapted from a common Argentinian condiment, this is sure to wake up your taste buds. The fresh herbs and garlic explode with flavor while cutting through the richness of the Rib-eye.
Recipe:
List of Ingredients – (Serves four)
4 Rib-eye steaks
1 ½ cups of loosely packed Italian flat leaf parsley
1 ½ cup of loosely packed Cilantro
4 cloves of peeled whole garlic
¼ cup olive oil
1 lemon
1 teaspoon Cumin
The first thing to do is get the steaks out of the
fridge and preheat your over to 350 degrees. Cooking the beef at room temperature will not only shorten the cooking
time, but it will produce a much more evenly cooked steak. Season them liberally with salt and pepper. Ever wonder why those steaks you get in a
restaurant taste so much better than the ones you make at home? It’s probably because you’re not using enough
salt. Don’t be afraid to season your food!
Next you’re going to need to get out the blender. Toss in your garlic, cumin, parsley, cilantro, olive oil and the juice of one lemon. Let it run on high for 10 second then turn it off and push down the herbs to help it along, you’re going to have to repeat this process several times until everything is blended smoothly.
By this time the steaks should have lost most of their chill from the fridge. Heat an oven safe pan on high with enough vegetable oil to thinly coat the bottom. When you start to see a slight smoke from the oil.put in the steaks and sear for two minutes on each side. Place the steaks into your preheated oven. For medium rare roast for 7 minutes, for medium 8 minutes, and 9 for well done. Time will vary slightly depending on the thickness of the meat. Let the steak rest for 5 minutes before serving.
The steak can be served simply with the Chimichurri or send it over the top with a side of grilled vegetables. Enjoy!
Next you’re going to need to get out the blender. Toss in your garlic, cumin, parsley, cilantro, olive oil and the juice of one lemon. Let it run on high for 10 second then turn it off and push down the herbs to help it along, you’re going to have to repeat this process several times until everything is blended smoothly.
By this time the steaks should have lost most of their chill from the fridge. Heat an oven safe pan on high with enough vegetable oil to thinly coat the bottom. When you start to see a slight smoke from the oil.put in the steaks and sear for two minutes on each side. Place the steaks into your preheated oven. For medium rare roast for 7 minutes, for medium 8 minutes, and 9 for well done. Time will vary slightly depending on the thickness of the meat. Let the steak rest for 5 minutes before serving.
The steak can be served simply with the Chimichurri or send it over the top with a side of grilled vegetables. Enjoy!
You are very welcome. I hope you enjoy it! Thanks for commenting.
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