Grilled Ribeye Steak, Chimichurri & Fries - Hess Persson Estates

Ingredients

• 1 cup Fresh Italian parsley, packed
• ¼ cup Fresh cilantro, packed
• 1 Tbsp. Fresh oregano leaves
• 2 Tbsp. Shallots, minced
• 3 ea. Garlic cloves, peeled, chopped
• ½ cup Olive oil
• ¼ cup Red wine vinegar
• 1 Tbsp. Lemon juice
• ¾ tsp. Dried crushed red pepper
• ½ tsp. Ground cumin
• to taste Salt and pepper
• 2 lbs. Prime Ribeye Steaks, 1 ½ “ thick steaks (thicker is better)
• 1 lb. Yukon gold potatoes
• 1 oz. extra virgin olive oil
• 1 Tbsp. parsley, chopped
• 1 ea. garlic clove, mashed to a paste with a pinch of salt
• 2 tsp. Spanish paprika
• 1/2 tsp. cumin, ground
• 1 pinch cayenne
• 1 Tbsp. extra virgin olive oil