Rib-eye Steaks With Chimichurri And Roasted Sweet Potatoes
From luisascatering 15 years ago
- 10 minutes to make
- Serves 4
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.
Ingredients
- 1 packed cup fresh flat-leaf parsley leaves shopping list
- 3⁄4 packed cup fresh cilantro leaves shopping list
- 1⁄4 packed cup fresh oregano leaves shopping list
- 1⁄4 cup red wine vinegar shopping list
- 1 teaspoon smoked paprika shopping list
- 6 cloves garlic shopping list
- 1⁄2 jalapeño, stemmed shopping list
- kosher salt and freshly ground white pepper shopping list
- 1⁄2 cup plus 2 tbsp. extra-virgin olive oil shopping list
- 4 1 1⁄2"-thick rib-eye steaks (about 2 1⁄2 lbs. total) shopping list
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- 4 medium size sweet potatoes, peeled, sliced 1 inch thick shopping list
- olive oil shopping list
- kosher salt and pepper to taste shopping list
- brown sugar shopping list
- fresh rosemary sprigs shopping list
How to make it
- 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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The Rating
Reviewed by 5 people-
Outstanding, as usual! Love that chimichurri sauce! Can't wait to make this!
juels
in Clayton loved it
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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
jimrug1
in Peoria loved it
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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 :)
trigger
in loved it
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