Chimichurri Ribeye Recipe

Make the Chimichurri

In a food processor, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until finely chopped and well mixed. Adjust seasoning to taste.

Marinate the Steak

Place the ribeye steak in a resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Roast Fingerling Potatoes

Preheat the oven to 400°F (200°C). Cut fingerling potatoes in half lengthwise, toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown and tender.

Blanch the Broccolini

In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green. Drain and transfer to ice water to stop cooking. Drain again and set aside.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Remove the ribeye from the marinade and discard the marinade. Grill the steak for about 5-7 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Plate the Dish

Slice the ribeye and serve with roasted fingerling potatoes and blanched broccolini. Drizzle with additional chimichurri sauce before serving.