Servings:
Serves two Servings
Ingredients
For the meat:
- 2 10 oz. portions of ribeye, trimmed well
For the chimichurri:
- 2 10 oz. portions of ribeye, trimmed well
- 1/2 cup chopped parsley
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon chopped shallot
- 1/2 cup extra virgin olive oil
- 1 tablespoon sherry vinegar
Preparation
Baking Directions:
To make the chimichurri: Whisk together all ingredients.
To prepare the beef: Grill beef to desired temperature and let rest for two to three minutes to retain juices.
Slice the meat on a bias, against the grain and finish with chimichurri.
