Servings
2
Prep Time
25 minutes
Cook Time
10-16 minutes
Author:
La Tourangelle
Make the ultimate guy's meal this Father's Day with spicy steak and walnut oil chimichurri sauce. This beyond easy chimichurri recipe brings fresh acidity to the spicy robust flavors of the grilled steak, making it a go-to recipe for more than just special occasions.
Ingredients
- 2 in bone- ribeye steaks
-
Salt and pepper to taste
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 teaspoon brown sugar
- 1 clove garlic minced
- 1/4 teaspoon cayenne pepper
-
Walnut oil for cooking
- 1 cloves small head roasted garlic mashed
- 1 cup La Tourangelle Walnut Oil
- 1 shallot minced or grated
- 1 anchovy fillet finely chopped
- 1 fresno chile seed + chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh oregano chopped
- 2 teaspoons kosher salt
Walnut Oil Chimichurri
Directions
- To make the chimichurri, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the walnut oil and mix it in with the garlic. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the sauce at room temp if using right away or store in the fridge for up to 1 week.
- To make the steak, combine the paprika, coriander brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices. Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side. Remove steaks from heat, and let rest before plating. Drizzle with chimichurri, and serve.