Although spring means warmer weather and pretty things on trees, for a lot of people, spring also means there’s a shit-ton of stuff to get done. Come spring, it’s easy for entire days to be spent without ever stepping into the kitchen. Or, even worse, without giving any thought as to what’s for dinner.
Not to worry. We have a recipe that is as delicious as it is easy. (And, yes, you will need a good set of knives to dig into it.)
Before we share the lowdown on our new favorite meal, we’re going to take a moment to orient you a bit. First of all, if you haven’t been to Argentina - go. Not only is it the land of incredible steak and cheap (yet delicious) wine, but getting there from the United States requires zero time to recover from jet lag. That means you have more time to explore the country - and, of course, eat your way through some of the world’s best restaurants.
Inspired by the flavors of Argentina, this recipe uses a classic chimichurri sauce to transform a great cut of meat: the rib-eye. With very little prep time required, this meal will leave your belly full, your kitchen knives dirty, and your brain reeling to try to figure out when to make that trip to Buenos Aires actually happen.
Rib-Eye Steaks with Chimichurri
(Adapted from Saveur)
1 cup packed fresh parsley leaves (flat leaf is best)
3/4 cup packed fresh cilantro leaves
1/4 cup packed fresh oregano leaves
1/4 cup red wine vinegar
6-7 cloves of garlic
1/2 jalapeno, stem removed
Salt and pepper
1/2 cup + 2 tablespoons extra-virgin olive oil
4 rib-eye steaks (2 1/2 pounds total, each steak cut to 1 1/2” thick)
Combine your herbs, vinegar, garlic, jalapeño, salt and pepper in a food processor. Begin to pulse your chimichurri ingredients, adding in about 1/2 cup of the extra virgin olive oil. You’ll know your chimichurri is ready when the mixture begins to get creamy. Don’t over-process it though - you want your sauce to still be a bit coarse. Scoop the sauce out of the food processor and place in a bowl to use later.
Prepare your cuts of steak by seasoning with salt and pepper. Be sure to hit all sides of your steaks with a good amount. Place about 1 tablespoon of your oil in a large cast-iron skillet. Heat the oil over high heat until it just begins to smoke. Working with 2 steaks at once, place them in the heated oil and cook. Don’t flip too much - just flip once until both sides are brown. For a medium rare steak, you’ll probably end up cooking about 10 minutes total.
Once your steaks are done, place them on a large plate and then cover loosely with aluminum foil. Allow the steaks to set somewhere warm while you work on the other two.
To serve, top your steaks with your fresh chimichurri and enjoy. (Bonus points awarded if you pair this meal with a glass of Argentinean Malbec.)