As you may have read in myprevious article on steak, I love ribeye steaks. I have always been a advocate of the simplicity of a steak but there are exceptions to this. Sometimes a chimichurri is a great condiment for a steak. A chimichurri is a South American sauce that is normally used to top grilled meat. A blend of parsley, oil, vinegar, garlic, cloves, and chilies, chimichurri provides a great companion to steak because it bring bright acidity, fresh herbal notes and spice but never really in over powering quantities.
2 Ribeye Steaks
Directions: Rub the steaks with the olive oil and then season liberally with the salt and pepper. Then on a very hot grill, sear both sides and cook to your preferred heat. I am a rare kind of guy(or even blue if the steak is nice enough) but cook it as incorrectly as you feel you should cook it. *
1.5 cups of Fresh Parsley(steams removed)
2 tbs mexican oregano
3 cloves of garlic(finely diced)
1/2 cup olive oil
2 tbs of red wine vinegar
1 ts sea salt
1 ts black pepper
1 ts crushed d’abola chilies
Directions: Put the parsley and oregano into a food processor with the garlic, oil, salt and spices and pulse the processor a few times to make a minced sauce. Then spoon out into a bowl and add the vinegar and stir. Serve at room temperature with your steak.
*Refer to the link to my steak article above for heating levels.