Ingredients For Chimichurri:
¼ cup white wine vinegar
2 tbsp. extra virgin olive oil
2 tbsp. lime juice, freshly squeezed
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

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 steaks

Method:
In a bowl, mix the ground espresso with the Montreal Steak seasoning and Sugar in the Raw. Rub ribeye steaks with this 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 to come 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 are clean and free of all debris. Brush the grill lightly with oil. Place the steaks on the grill. Cook on both sides for 4-5 minutes or until desired doneness. Remove from oven or the grill and allow meat to rest 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. chimichurri sauce
2 tbsp. extra virgin olive oil
2 tsp. lime juice, freshly squeezed
1 tbsp. kosher salt
1 tbsp. black pepper, freshly ground

To Serve:
Mix all salad ingredients together. Place steaks on a platter, topped with the salad. Serve with chimichurri sauce on the side.