25 Mins Cooking
Chimichurri Steak
Recipe Overview
Seared rib eye bites over creamy mashed potatoes, finished with a fresh, herby chimichurri — bright, garlicky, and full of flavor.
For the Rib Eye
- 2 Rib eye steaks, sliced into bite-sized pieces
- Salt & black pepper
- Olive oil
- 1–2 tbsp butter
- 2 Garlic cloves
For the Chimichurri
- 1 Bunch cilantro
- 1 bunch parsley
- 2–3 garlic cloves
- 1 fresh chili, finely chopped
- Small piece bell pepper, finely chopped
- 1 tbsp vinegar
- 1–2 tbsp lemon juice
- ⅓ cup (85g) extra virgin olive oil
- ½ tsp dried oregano
- Salt & black pepper
For the Mash
- Potatos
- Warm Cream or Milk
- Butter (from the rib eye list)
- Salt
- Black pepper
Preparation Method
1
Make the Chimichurri
Blend the cilantro, parsley, garlic, vinegar, lemon juice, olive oil, oregano, salt, and pepper until finely chopped.
2
Finish the Sauce
Stir in the chili and bell pepper, then set aside.
3
Make the Mash
Boil the potatoes in salted water until soft. Drain, mash, then mix with the butter, warm cream or milk, salt, and pepper until smooth and silky.
4
Season the Beef
Season the rib eye bites with salt and pepper.
5
Sear
Heat a pan with a drizzle of olive oil and sear the bites for about 2 minutes.
6
Butter-Baste
Add the butter and garlic during the last 30 seconds and baste the steak bites.
7
Serve
Serve the mash topped with the rib eye bites and finish generously with the chimichurri.
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