One word. Fabulous!
This recipe is from Zen Chef at Chefs Gone Wild. Check out his blog--it's loaded with mouth watering recipes and great stories! As soon as I saw the recipe, I knew I had to make it. It wasn't one of those "I should make that someday" recipes. No. It was love at first sight. It was one of those recipes that you just know you need to try. We all run across recipes like that. The ones you just can't stop thinking about until you make them...
So I found some ribeyes on sale the other day, and had everything else on hand--it all fell into place. Yeah, the ingredients are all pantry staples--nothing out of the ordinary here. Though to taste it...the spicy rub, the fresh tasting sauce that wakes up your taste buds--it'll seem like you slaved over it.
Totally not the case. This is so simple! Make the rub, which takes about 2 minutes, rub the steaks, and throw the sauce together in the food processor. And the steaks only take minutes to cook. You'll be dining in style in under 30 minutes. I cut the sauce recipe in half because I didn't think we'd need that much--it was just my husband and I having this. We still had plenty, but it was so delicious, that we barely had any left. We both went back for more sauce--it's addictive! You can see Zen Chef's recipe here, also.
Seared Ribeye Steaks with Chimichurri Sauce
Piri-Piri Spice Mix
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish)
Argentinian Chimichurri Sauce
I halved the sauce recipe, but these measurements are for the whole amount. I didn't bother to grate the carrot first, the machine did it for me. Oh, and I didn't have regular white vinegar, so I used white wine vinegar.
- 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
- 6 cloves of garlic, peeled
- 2 tablespoons minced onion
- 1 small carrot, grated
- 5 tablespoons distilled white vinegar or more to taste
- 5 tablespoons water
- 1 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon hot pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra virgin olive oil
Heat an oven safe skillet over high heat. Heat oven to 375.
Add a tablespoon of canola oil, and when it starts smoking, add the steak. Sear on both sides--this won't take very long--get a nice crust going on it.
Finish cooking in the oven. Zen's steak seemed pretty thick, so he did 10 minutes in the oven for medium rare. Ours weren't that thick, so they only needed a couple of minutes.
Remove from the oven and let it rest for 5 minutes on a cutting board.
Thinly slice against the grain and serve with the sauce.
That's it, you're done! So easy, right?