Chimichurri Ribeye Recipe
14oz grilled ribeye; finished with chipotle-herb butter, paired with a crispy potato skillet hash with sweet corn, tomato, red onion, jalapeno, queso fresco & cilantro; served alongside chimichurri rojo.
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Ingredients
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For the Ribeye
For the Chipotle-Herb Butter
For the Potato Skillet Hash
For the Chimichurri Rojo
Method
For the Ribeye
- 1
Prepare the Ribeye
Season the ribeye steak with salt and black pepper on both sides. Allow it to sit at room temperature for about 30 minutes.
- 2
For the Chipotle-Herb Butter
- 3
Make the Chipotle-Herb Butter
In a bowl, combine softened unsalted butter, chipotle in adobo, chopped parsley, chopped cilantro, and minced garlic. Mix until well combined, then shape into a log using plastic wrap and refrigerate until firm.
- 4
Finish the Ribeye
Slice the chilled chipotle-herb butter and place it on top of the grilled ribeye just before serving.
For the Potato Skillet Hash
- 5
Cook the Potatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10-15 minutes.
- 6
- 7
Finish with Queso Fresco
Remove from heat and sprinkle crumbled queso fresco and chopped cilantro over the top. Serve warm.
For the Chimichurri Rojo
- 8
Prepare the Chimichurri Rojo
In a bowl, combine chopped parsley, chopped oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well until all ingredients are combined.
- 9
Serve
Serve the chimichurri rojo alongside the grilled ribeye and potato skillet hash.