Whatever you're doing, I want you to stop, and make this steak. It will change your life.
So a couple of weeks ago, I was at Trader Joe's, and they had rib-eye steaks on sale. Becca and I don't eat steak very often because it's so expensive, and even when we do, they are usually very small and cheaper cuts. But look at the prices on these babies:
Less than $6 each? It would have been wrong not to buy them. I love steak. So I would like to thank Trader Joe's for sponsoring this wonderful meal. And Argentina for coming up with the concept of chimichurri. And Bobby Flay, for creating this recipe.
Rib-Eye Steak with Chimichurri Marinade
Smash and peel several cloves of garlic - about 6-8 depending of their size.
Pulse in the food processor for a few seconds until finely minced.
Next grab a couple of jalapeno peppers. Cut off the tops and then cut off each of the sides in four slices. Throw away the middle section and seeds (sorry, forgot to take a picture of this step).
Chop the jalapeno pepper strips in the food processor along with the garlic.
Next, grab a large handful of fresh Italian flat-leaf parsley.
Cut the leaves off of the stems by running a sharp knife backwards down the stem, in the direction of the leaves. I would take a picture of this, but it's difficult to use one hand to take a photo of the other hand cutting something with a sharp knife. It doesn't work very well at all.
Now get some fresh cilantro and cut off a large bunch.
Take the stems off of that in a similar manner as with the parsley.
Next, grab some fresh oregano.
I've found from experience that it's actually easier to run your fingers down the stem and pull the leaves off by hand than use a knife with oregano. Not sure why, but it definitely works better.
And pulse until they are finely chopped.
Add in one tablespoon of kosher salt.
And one tablespoon of ancho chili powder (or regular chili powder if you don't have ancho chili powder).
Add in half a cup of red wine vinegar (the recipe actually calls for white wine vinegar, but that is apparently the only type of vinegar I don't have. So I used red wine vinegar, and it worked just fine).
And last but not least, add in 3/4 cup of olive oil.
Puree the ingredients in the food processor until smooth. At this point, you may want to take a taste of it as well. It is delicious. I want to put it on everything.
Next, grab your steaks.
Submerge and coat them in the marinade. Please note that when I die, I would also like to be buried in this marinade.
Oh, and add in three bay leaves. I forgot this step.
Cover and place in the refrigerator. Marinate 1 to 4 hours.
When it's almost time to make the steak, prepare the sauce. The recipe that I have serves eight, so I just reduced the quantities by a lot and made it up as I went along.
Start with some dijon mustard. The recipe calls for 2 cups. I used about half a cup.
Add in about a quarter cup of whole grain mustard.
And half a tablespoon of ancho chile powder.
And about a tablespoon of warm water.
Mix together and set aside.
Now, set up the grill, or brush a grill pan with canola oil and preheat it over high heat.
Take the steaks out of the marinade and let the excess marinade drip off. Season with salt and pepper.
Place the steaks in the grill pan and cook for about 4-5 minutes.
Flip the steak over and cook on the other side for another 4-5 minutes, or until medium-rare.
While the steaks are cooking, here's a recipe for some really easy but delicious oven-roasted asparagus:
Grab a bunch of asparagus.
Snap the ends off and place on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Turn to coat.
Roast in a 400 degree oven for about 5-10 minutes, or until cooked.
Enjoy!
Now, back to the steaks. After cooking 4-5 minutes on each side, the steaks should be a nice medium-rare. Remove to a plate.
This here, my friends, is why I could never be a vegetarian.
Enjoy!
Rib-Eye Steak with Chimichurri Marinade and Dried Chili-Mustard Sauce
Courtesy of Bobby Flay
Serves 8
Chimichurri Marinade
6-8 cloves of garlic
2 jalapeno peppers
1/2 cup flat-leaf parsley, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup oregano, finely chopped
1 tablespoon kosher salt
1 tablespoon ancho chile powder
1/2 cup white wine vinegar (or red wine vinegar)
3/4 cup olive oil
3 bay leaves
Place all ingredients in food processer and process until smooth.
Steaks
8 rib-eye steaks, 8 to 10 ounces each
Chimichurri Marinade
Salt and pepper to taste
Mustard sauce (to serve, recipe follows)
Place the steaks in a large shallow baking dish or bowl, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill or grill pan to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade. Grill until golden brown on one side, 4 to 5 minutes. Turn over and continue cooking 4 to 5 minutes for medium rare.
Dried Chile-Mustard Sauce:
2 cups Dijon mustard
1/4 cup whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water
Place all ingredients in a small bowl and mix well.
Serve steaks with mustard sauce, asparagus and baked potato.
