Inspired by Argentina's legendary grilling culture, this recipe pairs juicy Grass-Fed Ribeye with a bright, herbaceous chimichurri and a flavorful potato salad that's perfect for summer entertaining.
Ingredients
For the Ribeye:
- 2 Rastelli's Grass-Fed Ribeye Steaks
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup olive oil
- Salt and pepper, to taste
For the Potato Salad:
- 1½ lbs baby potatoes, halved
- ¼ cup red onion, finely diced
- 2 tbsp chopped parsley
- ½ cup prepared chimichurri
Directions
- Combine parsley, garlic, vinegar, oregano, red pepper flakes, and olive oil in a bowl. Season with salt and pepper.
- Boil potatoes until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- Toss warm potatoes with red onion, parsley, and half of the chimichurri.
- Rub steaks with olive oil and season with salt and pepper. Grill over medium-high heat for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes.
- Slice the ribeyes and serve with the chimichurri potato salad. Spoon the remaining chimichurri over the steaks.