Serves 1
Directions
- 1Add all chimichurri ingredients to a food processor or blender, pulse until finely chopped, then cover and refrigerate.
- 2Roast garlic: preheat oven to 400°F (205°C), slice tops off garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast until soft.
- 3Peel and quarter potatoes, place in a large pot and cover with water by about 1 inch. Bring to a boil and cook until tender.
- 4Drain potatoes and let sit in the hot pot to dry, then mash using a potato ricer or masher.
- 5Heat cream until warm, squeeze in the roasted garlic, add butter, and gradually mix in the cream. Season with salt and pepper.
- 6Cut steak into large bite-sized pieces and season with salt and pepper.
- 7Heat a large skillet over high heat with neutral oil. Once smoking, add steak and cook until a deep crust forms.
- 8Reduce heat to medium, add butter, rosemary, and garlic, and baste the steak.
Ingredients
- 2 to 3 whole red chili, deseeded
- 5 whole garlic clove
- 1/2 cup parsley
- 1/2 cup cilantro (optional)
- 3 whole green onion
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 16 oz ribeye steak
- 2 tsp salt
- 1 tsp pepper
- 3 tbsp unsalted butter
- fresh rosemary sprig (optional)
- garlic clove (optional)
- 2 lbs yukon gold potato, peeled and quartered
- 2 whole roasted garlic head (optional)
- 1/4 cup butter, room temperature
- 1/2 cup heavy cream
- drizzle neutral oil
- salt (optional)
- pepper (optional)
Equipment
food processorovenpotpotato ricermasherskillet
Tips
- Top sirloin works as a substitute for ribeye steak.
- Milk can be used as a substitute for heavy cream in the mashed potatoes.
- Work in batches when searing steak if needed.
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