Grilled Ribeye Steak with Chimichurri and Steak Fries
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Yield:
4 Servings
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Prep Time:
15 Minutes
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Cook Time:
30 Minutes
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Total Time:
45 Minutes

Ingredients

Chimichurri

  • 1 cup Fresh Italian parsley, packed
  • ¼ cup Fresh cilantro, packed
  • 1 Tbsp. Fresh oregano leaves
  • 2 Tbsp. Shallots, minced
  • 3 ea. Garlic cloves, peeled, chopped
  • ½ cup Olive oil
  • ¼ cup Red wine vinegar
  • 1 Tbsp. Lemon juice
  • ¾ tsp. Dried crushed red pepper
  • ½ tsp. Ground cumin
  • to taste Salt and pepper

Ribeye Steak

  • 2 lbs. Prime Ribeye Steaks, 1 ½ “ thick steaks (thicker is better)
  • to taste Salt and pepper

Roasted Steak Fries

  • 1 lb. Yukon gold potatoes
  • 1 oz. extra virgin olive oil
  • 1 Tbsp. parsley, chopped

Potato Spice Blend

  • 1 ea. garlic clove, mashed to a paste with a pinch of salt
  • 2 tsp. Spanish paprika
  • 1/2 tsp. cumin, ground
  • 1 pinch cayenne
  • 1 Tbsp. extra virgin olive oil
  • to taste salt and pepper

Preparation

Chimichurri

Finely chop parsley, cilantro and oregano leaves. Place in a bowl, add remaining ingredients. Mix well. Adjust seasonings with salt and pepper. Let sit for 15 minutes.

Ribeye Steak

Preheat a medium grill. Generously season the steak with salt and pepper. Let sit for 30 minutes or longer.

Place seasoned meat on a hot grill. Cook, turning periodically to evenly cook on all sides until 130° F on an instant-read thermometer (approx. medium rare).

Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.

Potato Spice Blend

Combine mashed garlic, spices and olive oil in a small bowl.

Roasted Steak Fries

Preheat oven to 400° F. Place a baking sheet in oven to preheat.

Cut potatoes in ½” wide wedges. Toss with olive oil, salt and pepper. Pour potatoes onto the hot baking sheet, spreading them into a single layer. Roast in the oven for 20 minutes, then turn potatoes and crisp on opposite side for another 10 minutes.

Drizzle spice mixture over potatoes, gently toss and roast for another 5 minutes.

Remove from oven and adjust seasoning with salt and pepper. Toss with chopped parsley.

Slice steak against the grain then divide amongst plates. Top with a drizzle of chimichurri sauce. Spoon any leftover meat juices on top. Serve with steak fries on the side. Enjoy!

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