Rib eye steak with homemade chimichurri

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Living with men taught me that salad can`t be a main course, rice and noodles are only a side dish and meat is something that keep boys happy. If you like me share the same destiny then you will for sure know the feeling when standing in front off a big peace of steak and no options left.

Having good old beef stew is always a good idea, but since Dubai summer is here (I know that I repeat myself in every post, but please forgive me) my taste buds are craving something more fresh and perhaps green. A quick visit to the newly open Spineys market in our neighborhood gave me the opportunity to get a quality rib eye beef cut.  With its beautiful marble fat and price more than reasonable I grabbed three steaks together with a bunch of fresh parsley and an idea was born! Honestly who can resist  soft and juicy steak in a combination with the well known chimichurri? Not us!

In addition I`ve made super basic yet fresh cauliflower mash (see the recipe in my next post). I cooked the steaks rare as I love to have juices in my plate to dip my bread crust in it. Hungry? Find the recipe below:

Ingredients:

– 3 rib eye steaks

– clarified butter (or olive oil)

– handful parsley

– 1 tsp salt

– 1 tsp black pepper

– 1/2 tsp chili flakes

– 4 tbsp olive oil

– 4 tbsp white vinegar

Preparation:

1. Preheat a pan with a tbsp clarified butter. Season each steak with salt and pepper. Cook for about 3-4 minutes and let it rest for 5-10 minutes before slicing.

2. Chop the parsley and mix with the rest of the ingredients. Store in the fridge and serve with your favorite steaks.

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