Beef rib with chimichurri (Printer-Friendly Version)
# Shopping List:
01 -
1 beef rib steak (about 2.2 lbs).
02 -
A mix of fresh thyme and rosemary.
03 -
3 garlic cloves with the skin on.
04 -
Olive oil – as needed.
05 -
Salt and black pepper.
06 -
Half a bunch of parsley (about ½ cup, finely chopped).
07 -
2 tablespoons of minced oregano.
08 -
4 garlic cloves, minced.
09 -
1 small red onion.
10 -
1 small red chili pepper (seeds removed).
11 -
2 tablespoons red wine vinegar.
12 -
1 tablespoon of lime juice.
13 -
120 ml of olive oil (½ cup).
# Let's Cook:
01 -
Brush the steak with olive oil. Sprinkle the fresh herbs and lightly smashed garlic cloves over it. Cover and put in an airtight container. Chill for 2 hours.
02 -
Throw the garlic, parsley, red onion, chili pepper, salt, and pepper into a small food processor and chop them all up. Add in the vinegar, lime juice, and olive oil, mixing until it’s all combined. Chill until ready.
03 -
Take the steak out of the fridge an hour before cooking so it warms up to room temperature. Remove any herbs and smashed garlic. Season the steak with salt.
04 -
Heat the griddle on the highest heat. Sear each side of the steak for 2 minutes at high heat, then lower the heat and cook each side for another 2 minutes (this will give you a rare steak).
05 -
Wrap the steak in aluminum foil and let it rest for 10 minutes. Carve it into slices and serve it alongside the freshly made chimichurri sauce.
# Cook's Tips:
01 -
Chimichurri sauce is a classic and beloved condiment from Argentina.
02 -
Letting the meat rest is vital to keep it tender and juicy.