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Restaurants›The District SPR›Chimichurri Steak Recipe

Chimichurri Steak Recipe

Inspired by The District SPR

Time1h

Serves4

Ribeye Roast, Demi-glaze & Fingerlings

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Ingredients

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Chimichurri Steak Ingredients

2 pounds Ribeye Roast

1 cup olive oil

1 tbs red wine vinegar

1 cup Fresh parsley, chopped

2 tbs Fresh Oregano, chopped

3 cloves Garlic, minced

1 tsp Red pepper flakes

to taste Celtic sea salt

to taste black pepper

1 cup Demi-glaze

1 pound Fingerling Potatoes

2 tbs Butter

1 tbs Fresh rosemary, chopped

Method

Preparation Directions

1

Prepare the Chimichurri Sauce

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

2

Prepare the Ribeye Roast

Season the ribeye roast generously with salt and black pepper on all sides. Preheat your grill or oven to medium-high heat.

3

Cook the Ribeye Roast

Place the ribeye roast on the grill or in the oven. Cook for about 20-25 minutes per side for medium-rare, or until it reaches your desired doneness.

4

Prepare the Fingerling Potatoes

While the steak is cooking, wash the fingerling potatoes and cut them in half. In a skillet, melt butter over medium heat, add the potatoes, and cook until golden brown and tender (about 15 minutes). Stir in fresh rosemary and season with salt and pepper.

5

Serve

Once the ribeye is cooked, let it rest for 10 minutes. Slice the ribeye roast and serve with chimichurri sauce drizzled on top, alongside the sautéed fingerling potatoes and demi-glaze.