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Chimichurri Marinated Ribeye

Greetings and salutations. This time we're going to make steak with a chimichurri sauce! I made the chimichurri two ways. The first way I blended it and used it as a marinade for my steaks and the second I just chopped everything up super fine and used it as a garnish/sauce for the finished steak. So without further ado...


Chimichurri Marinated Ribeye


Ingredients: (Ingredients have been doubled for both a marinade and a garnish)
  • 8 oz flat leaf parsley
  • 2 oz garlic
  • 12 oz oil
  • 4 oz red wine vinegar
  • 1 oz lemon juice
  • 1 oz red onion
  • 2 tsp dried oregano
  • 2 tbsp black
  • 2 tbsp salt 
Directions:
  1. Combine half of the ingredients excluding the oil to a blender or food processor. (I used a blender (actually a Nutribullet) and it came out so smooth). Blend or process until combined. 
  2. Slowly add half of the oil until it's smooth or at your desired consistency.
  3. For the garnish half of the chimichurri chop all ingredients up very fine and toss everything. EVERYTHING! Into a mason jar (or a mixing bowl) and shake the devil out of it until the oil begins to emulsify. (Or whisk it if you're using a mixing bowl). Once that's done you're done. Just set it aside and wait for your steaks to be done. Speaking of...
  4. Place steaks in a large Ziplock bag or a Pyrex to be covered with saran wrap. Cover with prepared chimichurri and refrigerate 4-6 hours. (Or overnight. Doesn't matter. Just let those babies sit and get merry...nated...marinated... Ahem. Moving on.)
  5. Heat a cast iron skillet (or any other skillet that allows you to get a good crust one something) to med-high heat. Add 4 tablespoons of butter and let it melt. Remove steaks and wipe excess marinade off. (It will burn once it's in the skillet if you leave it on) 
  6. Allow your steaks to get a nice brown crust on either side (about 2 minutes per side) and then move your steaks to the oven to continue cooking to desired doneness. (Minimum internal temperature should be 145 degrees Fahrenheit and that's also your "medium" temperature. Medium rare (which is my personal favorite and the favorite of many steak lovers) is 130-135 degrees.)
  7. When your steaks are done allow to rest on a cutting board for five minutes for every inch of thickness. (Steak 1 inch thicc? Rest 5 minutes. Steak 5 inch thicc? DAMN SHE THICC! And also rest 25 minutes)
  8. After your steak has rested, slice into it ACROSS the grain. Plate with your desired sides (I had garlic mashed potates and fresh green beans with onion and bacon). And garnish with your chimichurri.
Now I feel obligated to let y'all know, I'm not exactly a huge fan of the chimichurri garnish. I don't like parsley. I think it actually taste like actual grass. But if you DID enjoy it feel free to let me know!! 

Until next time
-S

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