Monday, July 4, 2011

Grilled Ribeye Steak with Chimichurri Sauce

Chimichurri is a vinaigrette-like marinade/sauce for grilled meat originating from Argentina, typically consisting of vinegar, olive oil, garlic, parsley, red pepper flakes, bay leaves and oregano. For this 4th of July weekend, we went off the beaten path and paired grilled ribeye steak with my version of chimichurri sauce, which I've embellished with some jalapeno peppers, fresh cilantro and basil. 


Ingredients:
4 1-lb. boneless ribeye steaks


Spice Rub:
4 tbsp. golden or dark brown sugar
2 tbsp. paprika
1 1/2 tbsp. kosher salt
1 tbsp. Ancho or New Mexico chili powder
2 tsp. black pepper


Chimichurri Sauce:
1/2 cup red or white wine vinegar
2/3 cup olive oil
1-2 Jalapeno peppers, seeded and coarsely chopped
4 cloves garlic, coarsely chopped
4 bay leaves
1 cup flat leaf/Italian parsley, chopped
1 cup cilantro, chopped
1 tbsp. fresh oregano, chopped
1/4 cup fresh basil (leaves only), chopped
1/2 small red or yellow onion, chopped
1 tsp. salt
1/2 tsp. black pepper


1. Blend spice rub ingredients together in a bowl. 


2. Rinse ribeye steaks and dry well with paper towels. Place on a foil-lined baking sheet. Rub spice blend generously on all sides; cover with foil and refrigerate for a minimum of 30 minutes (overnight is ok).


3. For the sauce: Place all the Chimichurri ingredients into a blender (I use my Cuisinart mini). Pulse for 5-10 seconds to blend. Pour sauce into a bowl, cover with plastic wrap and let marinate at room temp for at least 2 hours (after that, place in the frig - just make sure to bring the sauce back to room temp before serving). 


5. Prep your grill and cook the steaks to your preferred temp. Medium will register 160F on the thermometer. 


6. Serve with the chimichurri sauce. Grilled asparagus or zucchini are good sides. 


For the sauce: red wine vinegar and olive oil. You can also sub with white wine vinegar or plain ol' distilled vinegar.

Sauce ingredients: kosher salt, bay leaves, black pepper, red wine vinegar, Italian parsley, cilantro, red onion, jalapenos, garlic, fresh oregano, olive oil. 

Oops. I left out the fresh basil in the previous pic. Use about 2 tbsp.

Put all the Chimuchurri ingredients into a blender. Pulse/chop for 5-10 seconds, just to blend. 


Pour sauce in bowl and cover with plastic wrap. Let sit at room temperature about 2 hours. If not using by then, place in frig until ready to use (ok to make up to 2 days ahead).

Spice rub: paprika, kosher salt, brown sugar, chili pepper, black pepper.

Rub spice mixture generously all over the steaks. Cover and refrigerate at least 30 minutes or up to overnight.

Grill the steaks to whatever desired doneness floats your boat. 

This one's medium, with chimichurri sauce & grilled asparagus http://thegrubfiles.blogspot.com/2010/07/grilled-ribeye-steak-with-southwestern.html on the side.

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