Grilled Ribeye Steaks with Chimichurri Sauce & Sweet Potato Fries
It looks like the weather is finally taking a turn towards Spring. Today’s supposed to be a glorious, sunny 61 degrees! Monday’s are hectic since it’s the beginning of the week; back to work, back to school can make for a harried Monday dinner table. This recipe is quick to prepare and is really flavorful.
I like to serve the steaks with roasted sweet potatoes (cut into chunks) or “”fry-style””. If sweet potatoes aren’t your favorite, you can serve this with rice and beans. Enjoy!
Grilled Ribeye Steaks with Chimichurri Sauce & Sweet Potato Fries
Chimichurri Sauce
- 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
- 1 cup packed fresh cilantro leaves (from 1 large bunch)
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lime juice (from 1-1/2 limes)
- 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
- 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
- 1 tsp. ground cumin
- 1 tsp. kosher salt; more to taste
Method:
Put the parsley, cilantro, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.
Marinated Ribeye Steaks
- 4 limes
- 2/3 cup tequila
- 1/2 cup canola oil
- 2 Tbs. chopped fresh cilantro
- 6 medium cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes
Method:
Mix all of the ingredients together and marinate the steaks. Make sure the steaks are well-coated on each side. Marinate for at least 30 minutes. Remove from marinade and grill to desired doneness. Let rest before slicing.
Sweet Potato Oven Fries
- Teaspoon peanut oil plus 1 additional tablespoon
- 3 Medium Sweet Potatoes
Method:
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place 1/2 teaspoon of the oil on each of two rimmed baking sheets. Use a paper towel to spread the oil evenly over the entire surface and place both sheets in the oven.
2. Cut each sweet potato from end to end in eight thick wedges. Toss the sweet potatoes and the remaining tablespoon of oil in a large bowl to coat. Season generously with salt and pepper and toss again to blend. Carefully remove one baking sheet from the oven and place half of the sweet potatoes on the baking sheet cut-side down. Spread them out so that they do not touch each other. Return the baking sheet to the oven and repeat the process using the second baking sheet and the remaining sweet potatoes.
3. Bake until the cut side of the sweet potatoes touching the baking sheet is crusty and golden brown, 15 to 20 minutes. Remove each baking sheet from the oven and carefully turn the sweet potatoes, using a thin metal spatula. Bake until the second cut side of the sweet potatoes now touching the pan is crusty and golden brown, 10 to 15 minutes. Use the metal spatula to transfer the sweet potatoes to a platter and serve the oven-fried potatoes immediately.
