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. I like to pair grilled ribeye steak with chimichurri sauce, which I've embellished with a jalapeno pepper, fresh cilantro and basil. 

Ingredients:
2 boneless ribeye steaks, each about 1 1/2 to 2" thick

Spice Rub:
Kosher salt

Coarse-ground black pepper

Granulated or powdered garlic

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

1. Place ribeye steaks on a plate and blot dry on both sides with paper towels. Season all sides liberally with salt and pepper. Let sit at room temperature for at least 40 minutes to an hour before cooking. You can also put the seasoned steaks overnight in the frig, uncovered - just be sure to take them out 30 minutes before cooking to bring them closer to room temperature. 

2. Preheat the oven to 450F. 

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 1 hours (after that, place in the frig - just make sure to bring the sauce back to room temp before serving). 

IF USING THE GRILL:  Grill the steaks to your preferred temp. Medium will register 160F on the thermometer. 

IF PAN-SEARING & FINISHING IN THE OVEN:

1. Place a large 12" cast iron skillet over high heat on the stove; add 1 tbsp. canola or grape seed oil to the pan, swirl to coat the bottom, and heat until smoking.

2. Add the steaks to the pan; lower heat to medium-high, and sear 3-4 minutes on each side (do not touch the steaks while searing); place the pan with the steaks directly into the preheated oven. 

3. Roast the steaks 6 minutes for medium-rare and about 8 minutes for medium. Remove the pan from the oven and immediately remove the steaks to a chopping board or plate; let rest, uncovered, for 10 minutes before serving.

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. 

Basil leaves

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).

Season both sides of the steaks liberally with kosher salt & pepper; let sit at room temp for at least 40 minutes to an hour before cooking.

IF PAN-FRYING: Pan-fry steaks, 3-4 minutes per side until browned; remove the pan to the preheated oven and roast 6 minutes for medium-rare and 8 minutes for medium.

Remove steaks to a chopping board or plate and let rest 10 minutes before serving.

Perfect medium rare!

IF GRILLING: cook the steaks to whatever desired doneness floats your boat. 

This is the grilled version with grilled asparagus http://thegrubfiles.blogspot.com/2010/07/grilled-ribeye-steak-with-southwestern.html