Ribeye Steak With Chimichurri & Beans
Highlight this exceptional cut of beef with a classic Argentinian sauce. Serve on a big platter or a wooden board for an impressive dish that family and friends will love.
Prep Time – 10 Minute
Cooking Time – 20 Minutes
2 ribeye steaks, on the bone – between 500 grams and 600 grams per steak
¾ cup olive oil
Sea salt flakes
1 bunch parsley, chopped
4 cloves garlic, finely chopped
2 tbsp red wine vinegar
¼ tsp chilli flakes
1 tsp sea salt flakes, extra
Freshly cracked black pepper
500 grams green beans, untrimmed
Combine the parsley, garlic, ½ cup olive oil, red wine vinegar, chilli flakes, salt and pepper in a bowl and allow the flavours to infuse for 30 minutes or so. Alternatively, whizz the ingredients in a blender.
Heat a grill pan to a high heat and preheat the oven to 180°C.
Brush olive oil generously over the steaks and season with salt. Cook on the grill pan for 3-4 minutes on each side or until rich golden brown and char-marked. Using tongs, hold every surface of the steaks against the grill pan until it is browned all over.
Place the pan in the oven for around 10 minutes for medium rare. Time will vary depending on the thickness of your steak and how you like it cooked. Remove the pan from the oven and rest the steaks on a board under foil for 8-10 minutes.
Blanch the beans so they stay a little crisp, then place on a serving platter and cover with salt and pepper.
Slice the steaks, leaving the bone in and layer onto the platter (pour any of the resting juices over the steaks) and generously drizzle the sauce over the meat.