Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 5 2013
Grilled Rib-eye with Tomato Salad and Chimichurri Sauce
Salad
4 medium tomatoes, cut into wedges
1/2 cup thinly sliced sweet onion
2 teaspoons extra-virgin olive oil
1 tablespoon distilled white vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Steak
1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Chimichurri Sauce, (recipe follows)
Chimichurri Sauce
1 cup packed flat-leaf parsley leaves, (1/2-1 bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle pepper, or cayenne pepper
Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.
Preheat grill to high.
To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
To prepare steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.