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Grilled Ribeye Steak with Chimichurri Sauce and Fingerling Potato Salad

Posted By elizabeth On September 19, 2010 @ 2:00 am In Rosh Hashana | No Comments

Serves 8(normal humans, 4 carnivorous beasts)
2 36 oz. bone in, ribeye steaks
Salt and black pepper
Peanut oil
For the chimichurri sauce:
6 cloves of garlic or 3 T or roasted garlic puree
1 teaspoon red pepper flakes
3 teaspoons sugar
½ cup of cider vinegar
½ cup of chopped fresh mint
½ cup of chopped fresh flat leaf parsley
½ cup of chopped fresh basil
¾ cup of extra virgin olive oil
For the fingerling potato salad:
4 tablespoons Dijon Mustard
2 tablespoons whole grain mustard
2 tablespoons honey
6 tablespoons of red wine vinegar
1 cup of extra virgin olive oil
Salt and black pepper
4 tablespoons of chopped fresh oregano
30 fingerling potatoes, par boiled in salted water, cooled
1 small red onion, peeled, thinly sliced
1 bunch of watercress

Being that this big, fat ol’ chunk of bovine flesh that has been in the refrigerator for a long time, it is chilled to the bone. Pull them out of the refrigerator and leave them on the counter for about an hour before cooking time and let them come up to room temperature.
For the chimichurri sauce, put all of the ingredients into the blender and then run until it is a well combined yet coarsely textured sauce.
For the potato salad, whisk together both of the mustards, the honey, vinegar, and the oil. Season to taste with salt and pepper.
Slice the potatoes into bite size pieces and then place them into a bowl with the red onion, watercress and the oregano. Toss with the dressing and serve.
This piece of meat is just too thick to be finished on your grill, so have your oven ready at 400 degrees. Season all sides of the meat generously with salt and black pepper.
If at this point your grill is not hot and well seasoned, you just have not been paying attention to a word that I have said for the past hour and you then deserve to have your gorgeous and expensive beef stick to your grill.
Put the meat on the grill and leave it alone for about 5 minutes. Then turn it the 180 degrees for the diamond marking. Don’t play with your meat, this is the most common mistake made by home grillers. Continue this on both sides until you have a nice browned char on both sides.
Put the charred meat onto the oven for about 12 minutes. This should get you that perfect rare to medium rare that this meat is so deserving of. Above medium rare? Hang your head in shame, you have disgraced the steer and made their existence meaningless.
Allow the meat to rest for at least 10 minutes before you cut into it. Present a cutting board with these glorious cuts of beef and you wielding your sharp carving knife like a samurai warrior. Your guests will be thoroughly awed, and isn’t that why we invite guests over in the first place?


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