Recipe: Chimichurri Ribeye Roast

It is our firm belief that great meat doesn’t need a whole lot done to it to taste delicious. When we saw the Ribeye roast in the meat box from Firsthand Foods instinct told us to salt and pepper it but otherwise leave it alone. While that would certainly taste delicious, it’s not much of a recipe, is it? We decided to push the boundaries a bit and head look to Argentina for inspiration. A crust inspired by chimichurri sauce gives a nice punch to the steak while not taking away too much from the essence of the roast itself. You could always certainly just cut the roast into steaks and head for the grill, but if you ask us this slightly dressed up treatment is worth the little bit of extra effort.

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Ingredients

  • 8 cloves garlic

  • 1 Tbsp kosher salt

  • ½ large jalapeno, seeded and chopped

  • ¼ cup packed cilantro leaves

  • ¼ cup packed Italian parsley leaves

  • Pinch fresh ground black pepper

  • 1-2 Tbsps olive oil, plus additional for the sauce

  • 1-2 tsps fresh lemon juice

  • 1 3-4 lb Ribeye roast

We put the roast on a rack over some baby potatoes for a one-pan meal. You could do the same with other root vegetables like onions, carrots, or parsnips.

We put the roast on a rack over some baby potatoes for a one-pan meal. You could do the same with other root vegetables like onions, carrots, or parsnips.

Directions

  • Preheat your oven to 450F and set the roast on an ovenproof platter

  • In a large mortar and pestle mash together the garlic, salt, jalapeno, cilantro, parsley, and black pepper with just enough oil to make a thick paste. Alternatively you can pulse all the ingredients in a food processor, or chop everything as finely as possible and mix with the oil.

  • Set aside 2 Tbsp of the paste in a small bowl. Rub the rest all over the top side of the roast and cook in a preheated oven for about 20 minutes for rare, 25-30 for medium rare. Remove the roast from the oven and let sit, uncovered, for about 10 minutes. The internal temperature at this point should register around 120F for rare and 130-135F for medium rare.

  • While the roast cooks, whisk additional olive oil into the reserved chimichurri paste until you get a sauce-like consistency. Add lemon juice, taste, and adjust seasonings as needed.

  • Slice the steak into strips on the bias and serve with additional sauce alongside.

Bonus! The leftovers make AMAZING steak sandwiches the next day.

Bonus! The leftovers make AMAZING steak sandwiches the next day.

This recipe was developed in partnership with Firsthand Foods. You can learn more about their dedication to sourcing responsibly-raised local meats as well as information on how to subscribe to their monthly Meat Box on their website.