Cast Iron Ribeye with Green Sauce
The green sauce used in this recipe is similar to the popular Argentinian chimichurri sauce. However, in this case, the ingredients are blended until smooth rather than coarsely chopped. For a more traditional chimichurri sauce, briefly pulse the ingredients until just combined or finely chop them by hand for a less homogenous, but equally delicious, result.
Ingredients
- 2/3 cup extra virgin olive oil divided
- 1/3 cup red wine vinegar
- 1 cup flat-leaf parsley fresh
- 1/3 cup fresh cilantro
- 2-3 cloves fresh garlic large, peeled
- ½ tablespoon red pepper flakes crushed
- ½ large organic lemon washed and sliced*
- 1 tablespoon ground cumin
- Sea salt to taste
- black pepper to taste
- 2 ribeye steaks approximately 16 oz.
Instructions
- Combine ½ cup extra virgin olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, lemon, and ground cumin in a high-speed blender or food processor. Season with salt and black pepper, to taste, and blend until smooth. Taste and adjust seasonings as desired. Set aside.
- Heat a cast iron grill over medium heat and brush the surface with half the remaining olive oil. Once the grill is hot, add the steaks. Brush with the remaining olive oil, and season with salt and black pepper, to taste.
- Cook steaks over medium heat for approximately 4-5 minutes before turning. Continue cooking for another 4-8 minutes, depending on how well you’d like the steaks done. Check the internal temperature with an instant-read thermometer after 4 minutes to determine final cooking time.
- Remove from heat and allow the steaks to rest for 5 minutes before slicing and serving with a drizzle of the green sauce and your choice of sides. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The total cook time for this recipe will vary depending on a number of factors, including the internal starting temperature and thickness of the steaks, and the desired final cooking temperature.
For best results, remove the steaks from the refrigerator 30 minutes prior to cooking and use an instant read thermometer to determine level of doneness while cooking. As a rule of thumb, remove the steaks from heat when they are approximately 5 degrees below the desired final temperature.
Nutrition
Calories: 1132kcal (57%)Carbohydrates: 3g (1%)Protein: 47g (94%)Fat: 105g (162%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 9gMonounsaturated Fat: 68gCholesterol: 138mg (46%)Sodium: 150mg (7%)Potassium: 834mg (24%)Fiber: 1g (4%)Sugar: 0.4gVitamin A: 2902IU (58%)Vitamin C: 41mg (50%)Calcium: 75mg (8%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
