Ribeye Steak with Chimichurri and Sweet Potatoes
By Scanpan
Ribeye Steak with Chimichurri and Sweet Potatoes
By Scanpan
Yield/Serves:
Makes 2 servings
For the steak:
For the Chimichurri:
- 1 - 12 ounce Boneless Ribeye Steak, 1.5 inches thick
- 3 tsp olive oil (not extra virgin), divided: 1 tsp for the steak, 2 tsp for the sweet potatoes
- 2 small sweet potatoes
- Extra virgin olive oil
- Salt and black pepper, to taste
For the Chimichurri:
- 2 cloves garlic, peeled, smashed and minced
- 2 tablespoons red onion, minced
- 2 cups firmly packed fresh flat-leaf parsley, chopped
- 1/4 cup firmly packed fresh cilantro, chopped
- 1/4 cup fresh oregano leaves, chopped
- 2 tablespoons red wine vinegar (more, as needed)
- 1/2 to 3/4 cup olive oil
- Kosher salt, to taste
- Red pepper flakes, to taste
Start your sweet potatoes: Preheat your oven to 425° F.
Wash your sweet potatoes, pat them dry and then, using a fork or paring knife, poke your potatoes all over. 3-Place them on a sheet tray and rub 2 tsp of olive oil on them. Season with salt and pepper.
Roast until soft to the touch, approximately 25 - 30 minutes.
Once the potatoes are cool enough to touch, slice them into ½” rounds.
*If you have medium to large sweet potatoes, roast ahead of time for 45 - 60 minutes.
For the steak and chimichurri: Remove your steak from the packaging, place on a plate and pat dry with paper towels.
Allow it to come up to room temperature, about 25 - 30 minutes.
While the steak is tempering, make the chimichurri by combining the garlic, red onion, cilantro, oregano, red wine vinegar and olive oil in a bowl.
Taste and season with kosher salt and red pepper flakes (if using).
Rub 1 tsp of olive oil on both sides of the steak and season generously with salt and black pepper.
Heat a 10.25” skillet over medium heat. Once your pan is hot gently place the ribeye in it, starting with the end closest to you and laying it down away from you to avoid any spatters.
Cook for 5-7 minutes and then flip. Cook for another 5-7 minutes for medium rare, 9-10 minutes for medium. Remove to your cutting board and cover with foil. Let it rest while you prepare your sweet potatoes.
To finish the sweet potatoes: In the same skillet you cooked your steak in, on medium heat, add your sweet potato rounds and 2 tsp of the chimichurri liquid (try to avoid any of the herbs going into the pan as they will burn).
Sear until golden brown on both sides. Season with salt and black pepper.
To serve: Slice your ribeye against the grain and plate alongside your sweet potato rounds. Top with chimichurri.
Wash your sweet potatoes, pat them dry and then, using a fork or paring knife, poke your potatoes all over. 3-Place them on a sheet tray and rub 2 tsp of olive oil on them. Season with salt and pepper.
Roast until soft to the touch, approximately 25 - 30 minutes.
Once the potatoes are cool enough to touch, slice them into ½” rounds.
*If you have medium to large sweet potatoes, roast ahead of time for 45 - 60 minutes.
For the steak and chimichurri: Remove your steak from the packaging, place on a plate and pat dry with paper towels.
Allow it to come up to room temperature, about 25 - 30 minutes.
While the steak is tempering, make the chimichurri by combining the garlic, red onion, cilantro, oregano, red wine vinegar and olive oil in a bowl.
Taste and season with kosher salt and red pepper flakes (if using).
Rub 1 tsp of olive oil on both sides of the steak and season generously with salt and black pepper.
Heat a 10.25” skillet over medium heat. Once your pan is hot gently place the ribeye in it, starting with the end closest to you and laying it down away from you to avoid any spatters.
Cook for 5-7 minutes and then flip. Cook for another 5-7 minutes for medium rare, 9-10 minutes for medium. Remove to your cutting board and cover with foil. Let it rest while you prepare your sweet potatoes.
To finish the sweet potatoes: In the same skillet you cooked your steak in, on medium heat, add your sweet potato rounds and 2 tsp of the chimichurri liquid (try to avoid any of the herbs going into the pan as they will burn).
Sear until golden brown on both sides. Season with salt and black pepper.
To serve: Slice your ribeye against the grain and plate alongside your sweet potato rounds. Top with chimichurri.