Ribeye steak with chimichurri sauce and baby potatoes

Prepare a tasty piece of ribeye steak with a delicious spicy sauce and fondant potatoes.

Recipe Ingredients:

- Ribeye steak 300g

- Black pepper 20g

- Cup of coffee of chopped parsley

- 1/2 cup of coriander

- 5 mint leaves

- Spoon of garlic

- Spoon of chopped shallots

- Spoon of red vinegar

- 2 spoon of extra virgin olive oil

- 10g of salted butter

- Salt

- 1/2 lemon juice

- Lemon zest

- Corn oil

Cooking Steps:

1. Fill a casserole with water and bring it to boil, add your potatoes with the skin and cook them for 5 min in hot water, then remove them and leave to rest.

2. Toast black pepper in a hot pan for few seconds. Leave it to cool down. Marinate your steak with crushed toasted black pepper on both sides. Leave it to rest for 20 min.

3. Start preparing your chimichurri sauce by adding in a bowl your chopped parsley, coriander, mint leaves, a spoon of garlic, a spoon of chopped shallots, red vinegar, extra virgin olive oil, salt, 1/2 lemon juice and some lemon zests. Mix all ingredients together.

3. Heat up a pan, add some corn oil and put your steak into it, press it on both sides for 1 min and take it out of fire on a wooden board, leaving it to rest for 5 minutes.

4. Heat up another pan on high fire, add a spoon of olive oil, then add your potatoes with their skin on. Add butter, a bit of garlic and rosemary. Cook the potatoes until the butter turns slightly brown.

5. In a separate pan, finish the cooking of your steak to your favorite degree of doneness. Add some garlic, butter and rosemary and cook it on both sides.

6. Take your steak out of fire, cut it in slices, add your potatoes on side and the chimichurri sauce on top and side of the steak. Add a pinch of salt and pepper, as your preference.

Enjoy the recipe and Cook like a Chef at home!