Ribeye Steak Dinner with Chimichurri, Roasted Potatoes, and Broccolini

20m
Serves 2
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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