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Ingredients For Chimichurri:
¼ cup white wine vinegar
2 tbsp. extra virgin olive oil
¼ sweet onion, minced
2 tbsp. garlic clove, minced
2 tbsp. parsley, finely chopped
1 tbsp. cilantro, finely chopped
1 tbsp. kosher salt
1 tbsp. black pepper, freshly ground
2 tbsp. lime juice, freshly squeezed
Method:
In a bowl, combine the vinegar with the olive oil. Stir in the sweet onion, garlic clove, parsley, and cilantro. Season with salt, pepper, and lime juice. Mix well. Cover and place in the refrigerator overnight.
Ingredients For Steak:
2 tbsp. espresso beans, finely ground
4 tbsp. Montreal Steak Seasoning
3 tbsp. Sugar in the Raw
(4) 10 oz. ribeye steak
Method:
In a bowl, mix the ground espresso with the Montreal Steak Seasoning and sugar in the raw. Rub the ribeye steaks with the aforementioned mixture. Cover and let sit for 1 hour.
Assembly:
For the best results, a charcoal grill will give you the desired bark on the outside of the ribeye steak. In any case, preheat your grill or oven to 475°F. If cooking on the stove, place a sauté pan over medium high heat. Add 2 tbsp of olive oil and allow coming to a light smoke point. Add the steaks, let sit in the pan for 2 minutes. After 2 minutes, turn over with tongs. Place in the oven and roast for 8-10 minutes. If using a grill, ensure the grates to be cleaned and free of all debris. Brush a grill lightly with oil. Place the steaks on the grill. Cook on both sides for 4-5 minutes on each side or until desired doneness. Remove either from oven or the grill and rest the meat for 10-15 minutes.
Ingredients For Salad:
1 head romaine hearts, sliced finely
1 (each) english cucumber, sliced Finely
½ (each) sweet onion, sliced finely
3 (each) roma tomato, seeded, cored, sliced
2 tbsp. extra virgin olive oil
2 tsp. lime juice, freshly squeezed
1 tbsp. kosher salt
1 tbsp. black pepper, freshly ground
2 tbsp. chimichurri sauce
To Serve:
Mix all salad ingredients together. Place steaks on a platter, topped with the salad, served with chimichurri sauce on the side.
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