Ribeye Steak Dinner with Chimichurri, Roasted Potatoes, and Broccolini
Directions
- 1Prepare the chimichurri: finely chop parsley, red onion, red chili, and garlic. Mix in a bowl with olive oil, red wine vinegar, salt, and pepper.
- 2Prepare the potatoes: cut the potatoes into quarters, toss with olive oil, creole seasoning, garlic powder, paprika, and Italian seasoning or parsley. Put them into an air fryer.
- 3Prepare the broccolini: drizzle olive oil on the broccolini and season it with salt and pepper. Put it in a pan and stir in oyster or soy sauce. Cook until tender.
- 4Prepare the steak: season the ribeye steaks with salt and pepper. Heat olive oil in a cast iron pan. Sear steaks for about 3-4 minutes per side, adding rosemary, thyme, garlic, and butter during the last minute of cooking. Cook to your desired doneness.
- 5Serve the ribeye steak topped with chimichurri, along with roasted potatoes and broccolini.
Ingredients
- 2 ribeye steak
- 1 tbsp salt
- 1 tbsp pepper
- 4 tbsp unsalted butter
- 1 sprig rosemary
- 1 sprig thyme
- 3 garlic cloves
- 1 bundle parsley
- 0.25 red onion
- 1 pinch dried pepper flakes
- 1 red chili
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 0.5 tbsp salt
- 0.5 tbsp pepper
- 1 bunch broccolini
- 1 tbsp oyster sauce or soy sauce
- 1 lb small red potatoes
- 1 tsp creole seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp italian seasoning or parsley
- 1 glass red wine
Equipment
knifecutting boardbowlair fryerfrying pantongsmeat thermometer
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