Beef with chimichurri sauce (Print Version)
# Ingredients:
01 -
1 bone-in ribeye steak (2.2 lbs).
02 -
Fresh thyme and rosemary.
03 -
3 garlic cloves (unpeeled).
04 -
Olive oil.
05 -
Salt and pepper.
06 -
Half a bunch of parsley (chopped, about ½ cup).
07 -
2 tablespoons chopped oregano.
08 -
4 minced garlic cloves.
09 -
1 red onion.
10 -
1 small red chili (seedless).
11 -
2 tablespoons red wine vinegar.
12 -
1 tablespoon lime juice.
13 -
½ cup (120 ml) olive oil.
# Instructions:
01 -
Rub the steak with olive oil. Toss on some fresh thyme, rosemary, and smashed garlic cloves. Keep it in the fridge in a sealed container for 2 hours.
02 -
Pop the garlic, parsley, red onion, chili, salt, and pepper into a mini food processor and chop it all up. Blend in the vinegar, lime juice, and olive oil. Chill for a bit.
03 -
Take the steak out 1 hour before cooking so it comes to room temperature. Remove the herbs and garlic, then sprinkle on some salt.
04 -
Set your grill or plancha to max heat. Sear both sides for 2 minutes on high, then turn the heat down and cook each side for another 2 minutes (that’ll keep it rare).
05 -
Wrap the steak in aluminum foil and let it rest for 10 minutes. Slice it up and serve with the chimichurri sauce.
# Notes:
01 -
Chimichurri sauce is a classic Argentinian recipe.
02 -
Resting meat is super important if you want it to stay juicy and tender.