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Enjoy a delicious and satisfying meal with our recipe for grilled ribeye steak paired with vibrant chimichurri sauce and crispy roasted potatoes. This combination offers a perfect balance of flavors and textures, making it an ideal choice for a special dinner or a weekend cookout.
Ingredients
- 2 ribeye steaks (1 to 1.5 inches thick)
- Salt and freshly ground black pepper
- Olive oil
- 4 large potatoes, diced
- 2 tablespoons olive oil (for potatoes)
- Fresh parsley, chopped (for garnish)
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 1/2 cup fresh oregano, chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Preparation
Preparing the Ribeye
Season the ribeye steaks generously with salt and black pepper. Let them sit at room temperature for about 30 minutes before grilling. Preheat your grill to high heat. Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness. Let the steaks rest for 5 minutes before serving.
Making the Chimichurri
Combine chopped parsley, oregano, and minced garlic in a bowl. Add olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well. Let the sauce sit for at least 10 minutes to allow flavors to meld.
Roasting the Potatoes
Preheat your oven to 400°F (200°C). Toss diced potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Serving Suggestions
Arrange the grilled ribeye on plates, spoon chimichurri over the top, and serve alongside the roasted potatoes. Garnish with chopped parsley for a fresh touch. This meal pairs well with a simple green salad or grilled vegetables for a complete dinner.
Enjoy your perfect match of flavors and textures, and impress your guests with this delicious, well-balanced meal!