Seasoned grilled ribeye, sweet onions and spicy peppers. Topped with with a sweet and citrusy Aleppo pepper, thinly sliced shallots, garlic and finely minced cilantro Chimichurri

WHAT’S GOING ON HERE

RIBEYE STEAK

Ribeye comes from the primal section called the beef rib. It falls between the shoulder and the loin, and spans from ribs six through twelve. The cut has a beautiful white cap of fat, which marbles the meat resulting in a seriously tender and juicy cut. A little salt and pepper is all you need to bring out the beefiness of the meat.

Aleppo Pepper

Aleppo pepper is a slightly smokey, citrusy pepper. Its provides a little sweet heat that does really well in standing out in rubs.

shallot

Shallots are closely related to onions, garlic and chives. Its flavor profile is similar to a milder version of all three. Shallots are great minced, diced or thinly sliced they can be consumed raw or sauteed with a little butter and oil just like onions and garlic.

oil & lime

Oil and lime are the liquids added to the chimichurri. olive oil makes for a great vehicle to infuse the garlic,shallots and allepo pepper into. The lime cuts through the fat but also enhances the salt and herbs added.

cilantro

Cilantro is the main green in my chimichurri, the fresh bright herb adds some cleanness to the heavy meat, sauteed peppers and spicy vegetables.

GARLIC

Raw garlic is pungent and a little zesty. Tone it down by swimming it in salt and olive oil. the salt surfaces and extract the water out of so that

TIPS & TRICKS FOR THE BEST Grilled Steak & Allepo & Shallot Chimichurri

PREPARING THE STEAK

preparing the steak is important to the overall cook. you want to remove the steak from the refrigerator 30 minutes prior to cooking. that helps the steak cook more evenly. you want to keep from salting your steak and leave it for seconds before you plan to cook. salting the steak too early can result in the salt drawing out all the moisture in the steak.

COOKING THE STEAK

cooking the steak is totally up to personal preferences. but if you like a nice crust on the outside of the steak cast iron is your best option. cook the steak 3-5 minutes for a medium-rare, 5-7 for medium and beyond that is well done.

RESTING

resting is important because it gives the steak the time to settle and the juices to redistribute.  the redistribution is important to keep the steak tender and juicy.  resting doesn’t have to be too long and your steak will not turn cold. if you do have a windy draft, simple tint some foil over the top to keep from steak from cooling down.

hand chopping

something about fresh chimichurri makes me want to get my biggest cutting board and get to chopping. chimichurri should be vibrant and rustic get the perfect chop by using a knife. run the knife through the greens till you get your desired roughness.

salt

a giant hunk of beef can never have too much salt. add enough salt so that the beef is coated entirely. add the salt separately from the seasoning blend if you want to be certain it enough for the roast.

SIMILAR INGREDIENTS TO

NEW YORK STRIP BITES & GARLIC SPINACH

GARLIC BEEF TIPS & ONIONS

ALEPPO PEPPER + LIME CRUSTED BEEF W/ CHIMICHURRI

ENJOY THIS RECIPE WITH

BLACK BEANS + CHORIZO & SAUSAGE

SUPREME SALAD

TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS

LET’S STAY CONNECTED