Chimichurri Steak
Recipe Overview
Rib eye at its best: FAM Beef rib eye seared hard, then basted in garlic butter until glossy. A bright, herb-packed chimichurri — cilantro, parsley, garlic and chilli — cuts through the richness. Spooned over creamy mash, it’s a steakhouse plate you can make at home.
For the Rib Eye
- 2 rib eye steaks, sliced into bite-sized piece
- 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
Preparation Method
Blend the Chimichurri
Blend the cilantro, parsley, garlic, vinegar, lemon juice, olive oil, oregano, salt, and pepper until finely chopped.
Finish the Chimichurri
Stir in the chili and bell pepper, then set aside.
Make the Mash and Season the Steak
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. Season the rib eye bites with salt and pepper.
Sear the Rib Eye
Heat a pan with a drizzle of olive oil and sear for about 2 minutes.
Baste
Add the butter and garlic during the last 30 seconds and baste the steak bites.
Serve
Serve the mash topped with the rib eye bites and finish generously with the chimichurri.
