Rib Eye With Chimichurri Sauce

The steak is complemented by a delicious sauce made from parsley, oregano, shallot, garlic, chili, olive oil, vinegar and lime juice.

The ingredient of Rib Eye With Chimichurri Sauce

• 4 x 300g bone in beef rib eye steaks
• 500g scrubbed kipfler potatoes
• 2 tbsp olive oil
• 50g butter melted
• 1 red capsicum roughly sliced and seeded
• rocket salad to serve
• 3 4 cup firmly packed parsley leaves
• 1 3 cup firmly packed oregano leaves
• 1 shallot finely diced
• 2 cloves garlic crushed
• 1 long red chilli seeded finely chopped
• 1 2 cup extra virgin olive oil
• 1u00bd tbsp red wine vinegar
• 1 tbsp lime juice

The Instruction of rib eye with chimichurri sauce

• season steaks liberally with salt and pepper and bring to room temperature
• place potatoes in a large saucepan with a pinch of salt bring to boil and par cook for 8 minutes until almost tender drain well and cut in half lengthways
• to make the chimichurri finely chop the herbs then combine in a bowl or jar with the remaining ingredients season and mix well set aside for at least 10 minutes
• heat a barbecue flat plate on high with 1 tbsp of oil sear steaks for 1u00bd minutes each side until an even brown crust forms then transfer to grill for 2 minutes each side for medium rare rest the steaks in a warm spot around 50u00b0c for 5 minutes
• toss potatoes and capsicum in remaining 1 tbsp of oil cook potatoes on flat plate for 3 minutes each side or until crisp and golden grill capsicum until skin starts to wrinkle and light grill marks appear toss vegetables with butter and season well serve with sliced steak chimichurri and rocket salad

Nutritions of Rib Eye With Chimichurri Sauce

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