This Father's day instead of buying him another present cook him one of the most amazing Father's Day meal at home. If your father is anything like ours, I am sure he wants a steak for Father's Day. This Chimcichurri Rib-Eye Steak recipe will surprise your father and it is incredibly easy with the help of The MeatStick.
Chimichurri is an Argentinean sauce that is rapidly gaining popularity all around the world. Made with parsley, oregano, garlic, red wine vinegar and olive oil. This sauce is super easy to make and also is the most delicious condiment that drips over your steak, chicken or other grilled poultry.
Usually Chimichurri is used to marinate meats before cooking, or used to baste meats while cooking. But its real purpose is to serve it with your cooked steaks. You would want to serve it with a extremely good quality, tender cut meat. Some good choices are Ribeye, T-Bone Steak or New York Strip Steak. For our recipe we decided to go with Ribeye.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 4
For the chimichurri sauce:
1/2 cup packed fresh parsley leaves
1/2 teaspoon ground coriander
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves
1/4 cup packed fresh cilantro leaves
1/4 cup extra- virgin olive oil
2 garlic cloves, finely minced (if you like strong flavour of garlic, use 4 cloves)
2 teaspoon red wine vinegar
For the steak:
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Ribeye or New York Strip Steaks (1 inch or thicker)
For the chicmichurri
Place parsley, basil, olive oil, garlic, cumin, salt and pepper, coriander, vinegar/ apple juice cider, lime juice, cilantro in a food processor. Whizz until finely chopped, but not pureed.
For the steak
Evenly sprinkle the salt and black pepper over both sides of the steak.
Power on and insert The MeatStick into the thickest piece of steak so the internal sensor is at the thickest part. Set the recipe to Grill → Beef —> Steak—> Medium Rare (Default is set at Medium 145°F for USDA safe). If you have more than one MeatStick, you can use it to watch the temp of another steak (especially great for cooking to a different temp).
Grill or pan fry in a hot cast iron skillet or pan, over medium-high. Be sure to be flipping the steaks to keep them from burning. Cook each side until the early warning alarm goes off.
Transfer steaks to a tray, cover with tin foil and let them rest for 5 minutes and then cut. The MeatStick will be hot so remove from steaks with caution.
Serve chimichurri on the side in a dip bowl with steaks or pour it over steaks and enjoy.
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