by: Kate McMillan
Cook Time
15 minutes
Prep Time
15 minutes
Yield
4 -6 servings
Total Time
15 minutes
Prep Time
15 minutes
Yield
4 -6 servings
summary
This dish is as delicious as it is beautiful. You want to use good-quality meat when you grill something as simple as this method. It will make a big difference in your final dish. You can pair just about any vegetable with this dish, but there is something really fun about these baby peppers that can be picked up and eaten with your hands. Chimichurri is an Argentinian herb sauce that is delicious and highly addictive.
ingredients
- Steak
- 4 12-ounce ribeye steaks, about ¾-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 lb. mini sweet peppers
- Extra-virgin olive oil
- Chimichurri
- 1 clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup packed parsley leaves
- 1 cup packed cilantro leaves
- ¼ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
directions
- Generously season the steaks with salt and pepper on both sides and leave them at room temperature while you heat the grill. Prepare a grill to medium-high heat.
- Grill the steak with the lid closed, flipping once, about 6 minutes per side for medium-rare. Allow steaks to rest for 10 minutes while you grill the peppers and prepare the chimichurri.
- Add the peppers to a mixing bowl and drizzle with olive oil. Season with salt and pepper and add to the grill. Grill, flipping once until charred on all sides, about 4 minutes total. Transfer back to the mixing bowl and immediately season generously with salt while still very hot. Set aside.
- In a food processor fitted with a metal blade, pulse the garlic with the cumin and salt until the garlic is in fine pieces. Add parsley, cilantro, red wine vinegar and red pepper flakes and process until the herbs are finely chopped. With the motor running, slowly add ½ cup olive oil. Transfer to a serving bowl.
- Place steaks and peppers on a serving platter and serve with chimichurri in a bowl on the side.
notes
Substitute regular bell peppers, cut into quarters, or Padrón peppers.
It is imperative to let the meat rest after cooking. The steak’s juices redistribute to give you a juicy steak. The general rule is to wait 10 minutes.
Chimichurri can be made a couple of hours ahead but don’t make it too far in advance as it will lose its vibrant green color. Keep chimichurri at room temperature until serving.
