It’s gonna be beautiful in Redding this weekend. Fire the grill and have a great weekend! Cowboy Rib-Eye Steak with Chimichurri Chimichurri:1 shallot, finely chopped1 Fresno Chile or red jalapeño, finely chopped4 garlic cloves, thinly sliced or finely chopped1/2 cup red wine vinegar1 tsp. kosher salt, plus more1/2 cup finely chopped cilantro1/4 cup finely chopped flat-leaf parsley2 Tbsp. finely chopped oregano3/4 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 cumin1 tablespoon ground corianderA liberal amount of coarse salt and fresh ground pepper1 tablespoon sweet paprika2 tablespoons light brown sugar2 tablespoons dried oregano6 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!Cowboy Rib-Eye Steak with Chimichurri
It’s gonna be beautiful in Redding this weekend. Fire the grill and have a great weekend! Cowboy Rib-Eye Steak with Chimichurri Chimichurri:1 shallot, finely chopped1 Fresno Chile or red jalapeño, finely chopped4 garlic cloves, thinly sliced or finely chopped1/2 cup red wine vinegar1 tsp. kosher salt, plus more1/2 cup finely chopped cilantro1/4 cup finely chopped flat-leaf parsley2 Tbsp. finely chopped oregano3/4 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 cumin1 tablespoon ground corianderA liberal amount of coarse salt and fresh ground pepper1 tablespoon sweet paprika2 tablespoons light brown sugar2 tablespoons dried oregano6 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!