Rib-Eye Steaks with Chimichurri | Saveur
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice for steak in Argentina.
Ingredients
- 1 cup packed fresh flat-leaf parsley leaves
- <sup>3</sup>⁄<sub>4</sub> cup packed fresh cilantro leaves
- <sup>1</sup>⁄<sub>4</sub> cup packed fresh oregano leaves
- <sup>1</sup>⁄<sub>4</sub> cup red wine vinegar
- 6 cloves garlic
- <sup>1</sup>⁄<sub>2</sub> jalapeño, stemmed
- Salt and freshly ground white pepper
- <sup>1</sup>⁄<sub>2</sub> cup plus 2 tbsp. extra-virgin olive oil
- 4 (1½"-thick) rib-eye steaks (about 2½ lbs. total)
More Like This
Chimichurri Beef Appetizers Recipe | Co+op
grocery.coop
Sous Vide Rib-Eye Steak with Chimichurri Recipe - Great British Chefs
greatbritishchefs.com
Pan Seared Rib Eye with Chimichurri Sauce – Cook n' Share
cooknshare.com
Grilled Rib Eye Steak with Chimichurri Sauce | Savory
savoryonline.com
Pan Seared Rib Eye Steak With Chimichurri | beef | beef recipes | how to cook | Taste Life
tastelife.tv
House & Home - Reverse-seared Bone-in Rib Eye with Argentine-style Chimichurri
houseandhome.com
Steak With Chimichurri Sauce
sadia.sg
Steak With Chimichurri Sauce
bulletproof.com