Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is in my opinion the best thing that happened to steak since mankind figured out how to start a fire and cook a slab of meat on it. You know, cavemen, mammoths.. err.. nevermind.
I wanted to enter this recipe in the Beringer Great Steak Challenge but i just read the rules and realized professional chefs aren’t allowed to. Yes, i feel like we are discriminated against so instead i’m doing what i do best, i’m serving it to you for dinner with a garnish of porcini mushrooms, artichokes, fingerling potatoes ‘en persillade’ and glazed Cippoline onions. You lucky brats, you! If you like this recipe and want to take me as a coach and who knows, go for the big win, well just remember that my silence can be easily bought with dough. And not the kind we use to make pie.
Here’s a little secret i’d like to share with you. I make a spice blend called piri-piri for seasoning which gives some heat, smokiness and overall goodness to the steak. Piri-Piri takes its name from the African devil pepper widely used in a vast number of Portuguese dishes but in this case it’s combined with a number of other spices. It’s extremely spicy so don’t use too much in the spice mix.
With lots of love, give your ribeye steak a good massage with a generous sprinkle and rub the spices in. Be good to your steak now and it will return the favor later – you know… it’s just like real love. A good sprinkle of salt on each sides also helps to form a nice crust on the surface. If you don’t have a grill remember it’s equally good cooked in a very hot cast-iron skillet.
For the garnish i used little fingerling potatoes, artichoke hearts and porcinis sauteed in butter and finished with garlic and parsley and glazed cippoline to provide a touch of sweetness. A great garnish for any kind of steaks.
I hope this will appeal to the caveman in all of you. Enjoy!
Grilled Ribeye with Chimichurri
- Serve 4
- 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
- 4 cloves of garlic, peeled
- 1/2 small onion, chopped
- 1 medium carrot, grated
- 1/3 cup rice vinegar
- 1/3 cup water
- 1 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon hot pepper flakes (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra virgin olive oil
For the Piri-Piri spice mix:
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon coriander, coarsely ground
- 1 teaspoon black pepper, coarsely ground
- 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)
For the ribeye and garnish:
- 2 Ribeye steaks, on the bone
- Fingerling potatoes, peeled and blanched
- 2 artichokes, heart only, cooked and quartered
- 4 porcinis, cleaned and quartered
- Cippoline onions, glazed
- Parsley, chopped
- Garlic, chopped
- Salt and pepper to taste
- Finely chop the parsley and garlic in a food processor. Add the onion, carrot, rice vinegar, water, salt, oregano, pepper flakes and black pepper and process. Add the oil in a thin stream until emulsified. Correct the seasoning, adding salt or vinegar to taste.
For the Piri-Piri spice mix:
- In a small bowl, mix all the ingredients together.
For the ribeye and garnishes:
- Start a fire in your outdoor grill or get a skillet really hot. Generously rub the ribeye with the piri-piri mix and sea salt. Let them rest for a while. Grill them (or sear them) to medium rare (you can finish them in a 375’F oven for 10 minutes.). Let them rest for 10 minutes before slicing and serving with the chimichurri.
- For the garnish, sautee the fingerling potatoes in butter until golden brown, season with salt and pepper. Reserve. Clean the pan and sautee the artichokes and porcinis until golden. Season with salt and pepper. Add the garlic and parsley and the potatoes. Sautee for 1 more minute and serve with the glazed cippoline onions with the ribeye.