Chimichurri Marinated Ribeye

Directions:

  1. For chimichurri: In a blender, combine all ingredients until smooth. Reserve ½ cup.
  2. In a gallon-size zip bag, marinate the steaks with the remaining chimichurri for 30 minutes.
  3. Combine the reserved ½ cup chimichurri and honey, reserve for plating.
  4. Heat a grill pan over high heat, brush with oil. Remove ribeye steaks from marinade. Sear steaks on each side for 5-8 minutes or until internal temperature reaches 135° for medium rare. Allow to rest for 5 minutes.
  5. Working against the grain, slice the steaks into strips. To serve, drizzle with chimichurri sauce and garnish with green onions.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

Ingredients:

Chimichurri:

2 cloves garlic, chopped

1 cup packed cilantro (about 1 bunch)

4 green onions, stems removed and chopped, plus 2 green onions sliced on a bias for garnish

¼ cup fresh lime juice (about 3 limes)

1 teaspoon Stonemill Essentials Ground Cumin

¼ cup Tuscan Garden White Vinegar

¾ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste

½ teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste

2 USDA Choice Ribeye Steaks

1 teaspoon Berryhill Honey

1 tablespoon Carlini Vegetable Oil


Prep Time:
15 minutes (plus 30 minutes to marinate)

Cook Time:
20 minutes (plus 5 minutes to rest)

Total Time:
35 minutes (plus 35 minutes to marinate and rest)


Servings:
2