Seared Ribeye Steak with Chimichurri Sauce Crispy Potatoes and Cowboy Green Beans
Hand cut (4) 14 oz. ribeye steaks
Sear steaks in pan on high heat, both sides and cook to medium.
1 bunch fresh parsley rough chopped
1 bunch fresh cilantro rough chopped
7 cloves garlic
1/2 C. EV Olive Oil
1/2 C. red wine vinegar
Salt and pepper to taste
Combine first three ingredients in food processor and pulse until broken down, then slowly add oil and vinegar while processor is running until a paste forms. Then chill for service.
Slice 4 medium potatoes into 1/4 inch chips.
In a hot sauté pan with oil, cook potatoes both sides, until crispy and then reduce heat. Cook until done through. Reserve for plating and may need rewarmed.
Cowboy green beans:
4 cups green beans, blanched and chilled
1 T. diced red onion
Pinch minced garlic
2 T. pre-cooked crispy bacon
In a hot sauté pan with oil, sauté onion and bacon until crispy, then add green beans. Cook until done through and at finish, add garlic and cook but do not burn the garlic.
To plate: place crispy potatoes on base of plates. Place cooked ribeye steak a top potatoes and spread chimichurri sauce on steaks. Tuck green beans just under edge of steak. Enjoy & cheers!