Rib Eye Steak

Rib Eye Steak

Rib Eye Steak with Roasted Carrots and Chimichurri Sauce

Chimichurri sauce is a spicy, tangy condiment originally from Argentina and Uruguay, where grilled meat is a specialty and simplicity is key. Here, mint adds a little unexpected brightness to the traditional blend of parsley and oregano. With so much flavor and hardly any effort required, this mouthwatering meal is sure to become a weeknight staple and a hit with dinner guests.

 

 Cinder Grill Rib Eye Sous Vide

Cinder Grill Rib Eye Chimichurri

Cinder Grill Rib Eye Chimichurri Sous Vide

Serves 4

Ingredients

  • 1 lb rib eye steak (1 inch thick)
  • 1 tbsp butter, melted
  • 1 bunch carrots
  • 1/2 cup finely chopped parsley
  • 1/4 cup finely chopped oregano
  • 1/3 cup finely chopped mint
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1/4 tsp sugar
  • 2 cloves garlic, finely grated
  • 1 small red chili, finely sliced
  • Salt
  • Black pepper

    METHOD

    1. Season your steak generously with salt and black pepper. Set your Cinder device to your desired temperature (129°F is recommended for rare) and transfer the steak to the grill.

    2. Meanwhile, set your oven to 450°F. Toss the carrots in a large bowl with a little canola oil and season with salt (depending on the thickness of your carrots, you might choose to roast them whole or split them in half, lengthways). Transfer to a baking tray and roast for 40-50 minutes, until browned and tender.

    3. Once the steak has come up to temperature, remove it from the grill and set your device to sear mode. While you wait for the plates to heat, whisk together the parsley, cilantro, vinegar, olive oil, sugar, garlic, and chili in a small bowl along with a pinch of salt.

    4. Brush the hot plates with plenty of butter and return the steak to the grill, searing until dark brown and caramelized.

    5. To serve, pile thick slices of steak on a large platter, interspersed with the roasted carrots. Drizzle with chimichurri sauce and serve with a green salad and crusty baguette.

      Note: Your Cinder keeps food warm but don't leave the steak for more than two hours at its target temperature.

      Never Overcook Again

      Try this on Cinder Grill Today 

       Get Cinder Now

      Related Posts

      Fluffy Scrambled Eggs
      Fluffy Scrambled Eggs
      More custardy than fried eggs and less formal than an omelet, no egg dish is more comforting than scrambled eggs. Aft...
      Read More
      Seared Bay Scallops with Serrano Ham and chilies
      Seared Bay Scallops with Serrano Ham and chilies
      Winter is the best time of year to enjoy New England’s seafood bounty.  The chilled, clear waters are cleaner and bet...
      Read More
      Roasted Frenched Rack of Lamb with Cap
      Roasted Frenched Rack of Lamb with Cap
      Lamb roast can sound intimidating to most people, including experienced cooks. However, this recipe is amazingly simp...
      Read More