Ribeye Steak Recipe

ENTREES

1. 1

   Chimichurri preparation

   In a bowl, combine parsley, cilantro, oregano, and minced garlic. Add red pepper flakes, red wine vinegar, and extra virgin olive oil. Whisk until emulsified. Season with 1 tsp salt and 0.5 tsp black pepper. Let rest 15-20 minutes for flavors to meld.

2. 2

   Grape tomato and herb salad

   Halve grape tomatoes. Finely chop parsley (for salad), chives, and basil. Toss tomatoes with chopped herbs. Whisk lemon juice and 1 tablespoon olive oil; season with 0.25 tsp salt and 0.125 tsp pepper. Toss with the dressing; set aside.

3. 3

   Garlic mashed potatoes

   Place potatoes and garlic cloves in a large pot and cover with salted water. Bring to a boil and simmer until potatoes are tender, about 15-20 minutes. Drain well. Return to pot, add butter, milk, and heavy cream. Mash until smooth and creamy. Season with 0.25 tsp salt and 0.125 tsp pepper. Fold in chopped chives; keep warm.

4. 4

   Ribeye steak

   Pat steak dry with paper towels. Season generously with salt and pepper. Heat a heavy skillet or grill pan over high heat with a little oil. Sear steak about 3-4 minutes per side for medium-rare, adjusting for thickness and desired doneness. Remove from heat and rest 5-10 minutes before slicing.

5. 5

   To plate

   Place garlic mashed potatoes on plates. Rest the steak briefly, then spoon chimichurri over the steak. Top with the grape tomato and herb salad. Serve immediately.