Gaucho Rib Eye with Argentine Chimichurri
The perfect grilling recipe as we head into summer, this rib eye steak combines the flavors of Argentina and the traditions of Patagonia. Patagonia is not only a place of majestic beauty but also increasingly a culinary destination for foodies and chefs alike — not to mention wine lovers. This steak pairs perfectly with roasted potatoes and zesty malbec. Enjoy!
- 4 cloves garlic
- ¼ cup red wine vinegar
- 1 cup extra virgin olive oil
- ½ cup coarsely chopped shallots
- 2 grilled serrano peppers, stemmed, seeded and skinned
- 1 cup parsley leaves
- ½ cup cilantro leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 4 rib eye steaks, room temperature
- Maldon salt
In a food processor, pulse the garlic and vinegar into a paste. With the processor running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the shallots, peppers, parsley, cilantro, oregano and pepper flakes. Lightly pulse to mince the leaves to a coarse consistency, being careful not to over process the chimichurri. Reserve.
Heat an outdoor grill or indoor cast iron grill to high. Sear the steak on both sides until it reaches an internal temperature of about 125°F/52°C for medium rare. Remove from the grill, let rest for 10 minutes and then slice on the diagonal. Arrange the slices shingle style, sprinkle with salt to taste and garnish with a thin line of chimichurri down the middle of the steak slices.
Recipe from Executive Chef Kathryn Kelly, Oceania Cruises.