HAND-CUT 16 OUNCE 44 FARMS BEEF RIBEYE STEAK Recipe

Inspired by Rainbow Lodge

Time45m

Serves2

roasted wild mushrooms and garlic, crispy parmesan fingerling potato wedges, chimichurri

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Ingredients

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Main Ingredients

1 16 ounces 44 Farms Ribeye Steak

8 ounces Wild Mushrooms

4 cloves Garlic cloves

1 pound Fingerling Potatoes

1 cup Parmesan cheese

4 tablespoons olive oil

1 cup Fresh parsley

3 tablespoons red wine vinegar

1 teaspoon Red pepper flakes

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Chimichurri

In a bowl, combine chopped parsley, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

Cook the Wild Mushrooms and Garlic

In a skillet over medium heat, add 2 tablespoons of olive oil. Add wild mushrooms and minced garlic. Sauté until mushrooms are golden and tender, about 5-7 minutes. Season with salt and pepper.

Prepare the Fingerling Potato Wedges

Preheat the oven to 425°F (220°C). Cut fingerling potatoes in half lengthwise, toss with remaining olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy. In the last 5 minutes, sprinkle with grated parmesan cheese.

Cook the Ribeye Steak

Season the ribeye steak generously with salt and black pepper. Heat a grill or skillet over high heat. Cook the steak for 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing.

Serve

Slice the ribeye steak and serve it with roasted fingerling potatoes topped with parmesan, sautéed wild mushrooms, and a generous drizzle of chimichurri sauce.