Foodie Favorite
: Easy Ribeye Steak with Chimichurri Sauce
Ingredients:
- A squeeze of lemon juice
- 1 Pound of Prime Ribeye Steak
- Oregano (optional)
- Red Wine Vinegar
- Two garlic cloves, minced
- Fresh Organic Parsley leaves
- Fresh Organic Cilantro leaves
- Salt
- Freshly grounded black pepper
- Fresh lime juice
- Two slices of lime
- Olive Oil
- Red pepper flakes
- Rosemary leaves
- Italian Seasoning
- 1 Stick of Butter
Seasoning Steak
- Evenly season steak with salt and freshly grounded black pepper
- Let the steak stay seasoned for about 15 minutes-30 minutes
- Heat a non-stick pan with Olive Oil over medium on the stove.
Searing the Steak
*Disclaimer: our top-tier chef doesn’t use measuring tools, so we recommend you guys to gently season the steak to your taste.
- Evenly coat the pan with Olive Oil and when the oil is hot, sear the steak on the first side for 3 minutes.
- Cook until a deep, golden-brown crust forms. Flip the steaks and cook for another 3 minutes.
- For medium steak, I let it cook for 12 minutes-for a medium-rare steak, I would only let it cook for 6 minutes.
💡 Pro tip
- Let steak rest for about 10 minutes.
- Slice against the grain: Cutting the steak against the grain results in more tender slices.
- Spice up the steak dinner with Parsley and Rosemary to plate
Chef-style Plating
- Start plating with Organic Rosemary Leaves
- Add a slice of Lime or Lemon
- Dill Leaves, Oregano Leaves, Basil Leaves to garnish
- Level up bold flavors with chef-special Chimichurri sauce (tangy, vibrant, flavorful)-perfect summer dish to make your group chats jealous.
🍸Chef-special Mocktail
Ingredients:
- A slice of Lemon
- Coconut Water
- Rosemary Leaves
- Organic Pomegranate Italian Soda (or Pomegranate juice)
- A slice of Lime
- Some ice cubes
*Disclaimer: for Millenials and Gen Z who prefer non-alcoholic options. This Mocktail offers vibrant, fruity bold favor and extremely refreshing, perfect for a summer drink.
