GRILLED RIBEYE WITH TRUST CHIMICHURRI & ROASTED POTATOES

INGREDIENTS:

1 ribeye steak
salt & pepper
canola oil

1 bunch cilantro
2 cups oregano
1 bunch parsley
½ cup garlic, minced
½ cup shallots, minced
1 tablespoon crushed red peppers
½ tablespoon cayenne pepper
2 lemons, juiced
⅓ cup red wine vinegar
¾ cup extra virgin olive oil
1 ¼ cup canola oil
½ tablespoon dijon mustard
salt and pepper to taste

4-6 baby red potatoes
2 large red onions
2 sprigs rosemary
3 cloves garlic, minced
olive oil
salt and pepper

INSTRUCTIONS:

Pre-heat oven to 375 degrees. Rinse the potatoes and cut them into quarters, placing them into a large mixing bowl. I love baby reds because of the starch content, they roast really, really well. Peel the skin off the onions and cut into quarters as well and add to the bowl. Add rosemary, garlic, salt and pepper, and olive oil and toss the potato/onion mixture. Arrange as a single layer on a medium baking sheet. Roast in the oven for about 35 minutes.

While the potatoes are roasting, let’s build the chimichurri. Finely chop all the herbs and add to a medium-sized bowl. Add the spices, oils, lemon, and vinegar. Give it a good stir and set aside.

For the ribeye: you want to rest this steak for about an hour on your counter to bring it to room temperature. Pre-heat grill to high heat, and sear each side for about 3-4 minutes. This isn’t a thick steak, so you want to make sure not to overcook it. Let it rest and come up to temperature.

To serve: pile the potatoes next to your steak and spoon the chimichurri over all of it. Enjoy!