Recipe

Rib-eye Steaks With Chimichurri And Roasted Sweet Potatoes Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months ago I made this for dinner last night for a birthday. Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado or grilled beef of Argentina. Prep:15m Cook:10m Servings:4	Luisascater
	argentina grilled ribeye steaks beef chimichurri roasted sweet potatoes

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Ingredients

1 packed cup fresh flat-leaf parsley leaves

3⁄4 packed cup fresh cilantro leaves

1⁄4 packed cup fresh oregano leaves

1⁄4 cup red wine vinegar

1 teaspoon smoked paprika

6 cloves garlic

1⁄2 jalapeño, stemmed

Kosher salt and freshly ground white pepper

1⁄2 cup plus 2 tbsp. extra-virgin olive oil

4 1 1⁄2"-thick rib-eye steaks (about 2 1⁄2 lbs. total)

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4 medium size sweet potatoes, peeled, sliced 1 inch thick

olive oil

Kosher salt and pepper to taste

brown sugar

fresh rosemary sprigs

Directions

For the chimichurri:

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and 1⁄2 tsp. pepper. While pulsing the food processor, drizzle in 1⁄2 cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

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For potatoes:

Preheat oven to 350 degrees. Place peeled and sliced potatoes in bowl and drizzle lightly with oil. Season with salt and pepper and toss to coat.

Transfer slices to a parchment lined baking sheet. Sprinkle each slice with a tiny bit of brown sugar (as if you were sprinkling salt on them). Place fresh rosemary around potatoes and bake for 25 minutes then flip and bake an additional 10 minutes (or until nicely caramelized). Keep warm while you grill the steaks.

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For the ribeye steaks:

Season the steaks all over with salt. Grill steaks over a hot charcoal grill, flipping once, until medium rare, about 8–10 minutes total. Transfer steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Serve steak with the chimichurri sauce and roasted sweet potatoes.

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Comments

juels 10 months ago said:
Outstanding, as usual! Love that chimichurri sauce! Can't wait to make this!

otterpond 10 months ago said:
Fabulous Menu!

jimrug1 10 months ago said:
I love Chimichurri and have only had it on flank steak. It must be heavenly on a ribeye. My personal stake of choice. I want to try your method of doing potatoes also.. Great recipe... Your making me hungry....;-)~ Jim

22566 10 months ago said:
Excellent recipe,thank-you for sharing.

Kind Regards

krumkake 10 months ago said:
That is making me very hungry for steak at 10am in the morning...a must try - great flavors...will have to try roasted sweet potatoes with the brown sugar addition, too - have never tried that, but it sounds perfect. Thanks, luisa!

trigger 10 months ago said:
I love ribeye and your sweet potato sounds wonderful. Lovin that chimichurri. A gorgeous flag had to be added and another for unique too.
Way up on the yum factor!
Five forks and a smile :)

lori4flavor 10 months ago said:
I love that chimichurri sauce, and the sweet potatoes are the perfect accompaniment to the ribeye! An outstanding menu, Luisa! Thanks for sharing :) Bookmarked + ^5

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