Chimichurri Marinated Ribeye

Prep Time:  15 minutes (plus 30 minutes to marinate)   |    Cook Time:  20 minutes (plus 5 minutes to marinateto rest)   |    Total Time:  1 hour, 10 minutes   |    Servings:  2

Ingredients:

Chimichurri:

• 2 cloves garlic, chopped
• 1 cup packed cilantro (about 1 bunch)
• 4 green onions, stems removed and chopped, plus 2 green onions sliced on a bias for garnish
• ¼ cup fresh lime juice (about 3 limes)
• 1 teaspoon  Stonemill  Ground Cumin
• ¼ cup  Tuscan Garden  White Vinegar
• ¾ teaspoon  Stonemill  Iodized Salt, plus additional to taste
• ½ teaspoon  Stonemill  Ground Black Pepper, plus additional to taste
• 2 Black Angus Ribeye Steaks
• 1 teaspoon  Berryhill  Honey
• 1 tablespoon  Carlini  Vegetable Oil

Directions:

1. For chimichurri: In a blender, combine all ingredients until smooth. Reserve ½ cup.
2. In a gallon-size zip bag, marinate the steaks with the remaining chimichurri for 30 minutes.
3. Combine the reserved ½ cup chimichurri and honey, reserve for plating.
4. Heat a grill pan over high heat, brush with oil. Remove ribeye steaks from marinade. Sear steaks on each side for 5-8 minutes or until internal temperature reaches 135° for medium rare. Allow to rest for 5 minutes.
5. Working against the grain, slice the steaks into strips. To serve, drizzle with chimichurri sauce and garnish with green onions.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen