Cowboy Rib-Eye Steak with Chimichurri

 

Chimichurri:

1 shallot, finely chopped

1 Fresno Chile or red jalapeño, finely chopped

4 garlic cloves, thinly sliced or finely chopped

1/2 cup red wine vinegar

1 tsp. kosher salt, plus more

1/2 cup finely chopped cilantro

1/4 cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano

3/4 cup extra-virgin olive oil

 

Combine shallot, Chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer chimichurri to a bowl. Season with salt and keep in the fridge until the steak is ready.

 

Steak:

2 bone in, rib-eye steaks (12-16 ounces each)

1 tablespoon ground cumin

1 tablespoon ground coriander

A liberal amount of coarse salt and fresh ground pepper

1 tablespoon sweet paprika

2 tablespoons light brown sugar

2 tablespoons dried oregano

6 cloves garlic, minced

 

Pat steak dry thoroughly with paper towels.

Mix all of the spice ingredients together, including the garlic.

Rub steak on all sides with spice mixture and let stand at room temperature for 1 hour, or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.

Preheat oven to 375 degrees with rack in center position.

Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 4-5 minutes per side. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125-130 degrees for medium-rare.

You can also grill your steaks, if you prefer.

Transfer steak to a cutting board and let stand at least 15 minutes before slicing and serving.

Spoon the chimichurri over the steaks and enjoy!