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Sunday
Jul042010

Ribeye Steak with Chimichurri 

*Post by Angela.
My very first day cooking while on my new "eating better" kick,  and there was already a civil war brewing inside me - my mind reasonably and calmly said "healthy," but my stomach screamed "MEAT!" The best I could do was compromise. I bought a beautiful ribeye from Whole Foods, but instead of combining it with a heavy cream sauce, as I've done in the past, I turned to the cuisine of Argentina and made a simple chimichurri. Warning: this makes a lot of chimichurri, especially if you're eating alone. But I planned on eating this again the next day (with a skinless chicken breast! see, I'm trying!), so I was okay with it. The recipe as listed below probably makes enough for about 4 steaks. The chimichurri was the perfect summer topping for the ribeye - refreshing, tangy, garlicky and spicy - and came together in a blink of an eye.

 

 

List of ingredients:
  • 1 cup packed parsley leaves
  • 3/4 cup packed cilantro leaves
  • 1/4 cup packed oregano leaves
  • 1/4 cup red wine vinegar
  • 8 cloves garlic
  • 1 jalepeno, stemmed and roughly chopped (but leave the seeds in for a spicier result)
  • Salt and ground black pepper, and ground white pepper
  • 1/2 cup plus 2 tbsp extra virgin olive oil
  • 1 ribeye steak, about 1 1/2" thick
First, I preheated the oven to about 400 degrees, generously seasoned the ribeye with salt and pepper, covered it and let it sit while I made the sauce. I probably should have trimmed off the fat a little more, but for me, there's something almost sacrilegious about treating a gorgeous cut of meat like that. Maybe when I'm a few more days into this healthy eating thing, I'll do better.

 

 

Next, I put the parsley, cilantro, oregano, vinegar, garlic, jalepeno, 2 tsp salt and 1/2 tsp white pepper in the food processor and pulsed, drizzling in 1/2 cup of the oil, until the mixture reached a kind of smooth consistency.

 

 

I heated the remaining 2 tbsp of oil in my grill pan over medium high heat, and seared the steak, about 2 minutes per side.

 

 

I set the steak on its side, and placed the entire pan in the oven to finish cooking (for about 10 minutes for a medium rare steak). After taking the pan out of the oven, I removed the steak to the cutting board and let it rest for about 10 minutes. I then sliced it against the grain and served it with the chimichurri spooned over the top.

 

 

Like I said, the chimichurri was incredibly refreshing - a vibrant, flavor-packed punch to the senses. And it was so very simple to put together! While Argentina may have crumbled in the face of Germany on the soccer field the other day, it wins in my kitchen. And the garden-fresh condiment made me feel better about succumbing to my meat cravings. Making healthier choices in my eating habits may not be too bad after all.

 

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