Beef & Chimichurri Recipe

Make Chimichurri

Finely chop parsley, cilantro (if using) and oregano leaves or pulse in a food processor in 2–3 short bursts so herbs are finely minced but not a puree. Add minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. With the processor running, stream in 1/2 cup extra-virgin olive oil until incorporated. Taste and adjust salt, pepper or vinegar. Transfer to a bowl and refrigerate while preparing the rest (brings flavor together).

Whisk Dressing

In a small bowl or jar combine 1 tbsp balsamic vinegar, 3 tbsp olive oil, Dijon mustard, honey, salt and pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Set aside at room temperature.

Prepare Vegetables

Preheat oven to 425°F (220°C) or prepare a hot skillet. Toss broccoli florets and halved mushrooms in 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast in the preheated oven for 12–15 minutes, turning once, until broccoli is tender with lightly charred edges and mushrooms are browned. In the last 2 minutes add halved cherry tomatoes on the tray just to warm through (they should soften but keep shape). Remove and keep warm.

Dress Salad

Place mesclun mix in a large bowl. Lightly dress with about half of the balsamic dressing (or to taste) and gently toss just before plating so greens stay fresh and not soggy.

Season Steak

Remove rib eye from refrigerator 30–40 minutes before cooking to reach near room temperature. Pat dry with paper towel. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing into the meat.

Sear and Finish Steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil and carefully place the rib eye in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tbsp butter, the crushed garlic clove and thyme sprig. Tilt pan and baste the steak with melted butter and aromatics for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness (add 1–2 minutes per side for medium). Transfer steak to a cutting board and rest for 8–10 minutes tented loosely with foil so juices redistribute.

Slice and Finish

Slice the rested rib eye against the grain into 1/4-inch thick slices. Spoon 2–3 tablespoons of chimichurri over the sliced steak (serve remaining chimichurri on the side).

Arrange a portion of dressed mesclun on each plate. Add a portion of roasted broccoli, mushrooms and tomatoes beside the greens. Fan sliced rib eye over or next to the salad. Drizzle a little extra chimichurri over the steak and, if desired, a light splash of balsamic dressing around the salad. Serve immediately with remaining chimichurri on the side. Estimated serving: 1 rib eye with salad; adjust quantities if serving more people.