food

Compiled Recipe – Rib Eye Steak

Rib Eye Steak

Ingredients:
* 1 cup parsley
* 1/3 cup cilantro
* 2 tbsp oregano
* 2 heads garlic
* 6 pieces jalapeño (optional)
* ¾ cup olive oil
* ½ tsp ground cumin
* 1 tsp paprika
* 1 cup bell pepper, finely diced
* ½ white onion, chopped finely
* 1 cup water
* 2 tbsp red or white wine vinegar
* 1 ½ cups vegetable oil
* 6 cups jasmine rice, cooked
* ½ cup black olives
* 4 pcs rib eye steak
* salt and pepper (to taste)

Preparations:
1) Make the green chimichurri sauce: In a food processor, mix ½ cup parsley, 1/3 cup cilantro, 2 tablespoons oregano leaves, 2 tablespoons minced garlic, 6 pieces jalapeño slices (optional), ½ cup olive oil, ½ tsp ground cumin and ½ tsp paprika. Puree for a few seconds until saucy. Add salt and pepper to taste. Set aside.

2) Make the red chimichurri sauce: In a medium saucepan, mix 1 cup finely diced bell pepper, half a white onion (finely chopped), 3 large cloves of garlic (minced), 1 cup water, ¼ cup olive oil, 1 tablespoon red or white wine vinegar, ½ tsp paprika and ½ tsp dried oregano. Cook over medium-low heat, uncovered, for 30 to 40 minutes or until the bell pepper is tender and water has evaporated. Add another tablespoon of red or white wine vinegar halfway through cooking. Add salt and pepper to taste. Set aside.

3) Make the olive-garlic rice: Heat oil in a wok. Sauté ¼ cup garlic until lightly browned, add 6 cups of cooked jasmine rice and mix well. Season with salt and turn off the heat. Add 1/3 cup black olives and 3 tablespoons parsley, mix well. Set aside and keep warm.

4) Make the steak: Pat the ¾-inch thick rib eye steaks dry with a paper towel. Season both sides with salt and pepper. Heat a cast iron or heavy bottomed pan until smoking. Add the vegetable oil. Sear steak one at a time for 1 ½ minutes on each side for medium doneness. Remove from the pan and let rest for 5 minutes. Arrange beef on a plate and serve with olive garlic rice and chimichurri sauces on the side.

 

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