Grilled Ribeye Steak with Chimichurri Sauce and Purple Potatoes
Ingredients:
- 4 (10-ounce) Meyer Natural Angus Prime Ribeye Steaks
- salt and pepper to taste
- 1 tablespoon olive oil
- 3 yellow bell peppers, seeded, cored, thinly sliced
- 3 red bell peppers, seeded, cored, thinly sliced
- 1 medium yellow onion, thinly sliced
- fresh herbs for garnish
Directions:
Chimichurri Sauce
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup fresh chives
1/2 cup fresh cilantro leaves, reserve 4 whole sprigs
1/2 cup fresh Italian parsley leaves
1/4 cup fresh oregano leaves, reserve 4 whole sprigs
3/4 cup extra-virgin olive oil
1/4 cup cold water
1 tablespoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon red chili flakes, or more to taste
2 cloves garlic
2/3 cup red wine vinegar
1 pound purple Peruvian potatoes
2 tablespoons salt
6 tablespoons butter
1 bunch chives, chopped
1. Make chimichurri sauce: Place all sauce ingredients in blender. Puree until smooth. Place in refrigerator until ready to use.
2. Place potatoes into a large pot of water with salt and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are soft at center, about 15 minutes. Drain potatoes and return to pot. Add butter and chives to potatoes and lightly crush, leaving chunks. Cover and keep warm.
3. While potatoes cook, heat grill to high. Season steaks with salt and pepper. Grill over high heat for 6 to 7 minutes on one side, flip, and grill another 6 to 7 minutes for medium-rare (or to desired degree of doneness). Set meat aside to rest for 10 minutes (use rest time to smash potatoes, part of Step 2).
4. In a large skillet over medium-high heat, add olive oil, bell peppers and onions. Season with salt and pepper to taste. Saute until softened, 4 to 6 minutes.
5. To serve, place a portion of smashed purple potatoes on plate, top with steak. Add some pepper and onion mixture and spoon 2 tablespoons chimichurri sauce partially over steak and onto plate. Garnish with fresh herbs. Serve immediately.
Prep time: About 20 minutes
Cook time: about 25 minutes
Serves: 4
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup fresh chives
1/2 cup fresh cilantro leaves, reserve 4 whole sprigs
1/2 cup fresh Italian parsley leaves
1/4 cup fresh oregano leaves, reserve 4 whole sprigs
3/4 cup extra-virgin olive oil
1/4 cup cold water
1 tablespoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon red chili flakes, or more to taste
2 cloves garlic
2/3 cup red wine vinegar
1 pound purple Peruvian potatoes
2 tablespoons salt
6 tablespoons butter
1 bunch chives, chopped
1. Make chimichurri sauce: Place all sauce ingredients in blender. Puree until smooth. Place in refrigerator until ready to use.
2. Place potatoes into a large pot of water with salt and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are soft at center, about 15 minutes. Drain potatoes and return to pot. Add butter and chives to potatoes and lightly crush, leaving chunks. Cover and keep warm.
3. While potatoes cook, heat grill to high. Season steaks with salt and pepper. Grill over high heat for 6 to 7 minutes on one side, flip, and grill another 6 to 7 minutes for medium-rare (or to desired degree of doneness). Set meat aside to rest for 10 minutes (use rest time to smash potatoes, part of Step 2).
4. In a large skillet over medium-high heat, add olive oil, bell peppers and onions. Season with salt and pepper to taste. Saute until softened, 4 to 6 minutes.
5. To serve, place a portion of smashed purple potatoes on plate, top with steak. Add some pepper and onion mixture and spoon 2 tablespoons chimichurri sauce partially over steak and onto plate. Garnish with fresh herbs. Serve immediately.
Prep time: About 20 minutes
Cook time: about 25 minutes
Serves: 4
