Boy, when I ran across this recipe I knew immediately I wanted to make it. It called for New York strip steaks so you KNOW if I was cooking for Kevin they HAD to be changed to rib eyes. And they can’t be just ANY rib eyes, OH nooooooo. They have to be thick, super marbled, and bone in. Boy he is an expensive pet! Funny, my Dad used to say that about me.
I love chimichurris. They add so much flavor to a steak and if you aren’t a steak purist, like Kevin, that is a welcome change. I like steak, don’t get me wrong, but I just don’t loooooooove steak.
The Chili Pilaf is such a nice side dish for this recipe too. I guess you can tell I really liked this meal. It was one of those I told myself, Yup I am going to make this again! As Jessi said….that steak was Hella Bomb!!!
Rib Eye Steaks with Chimichurri and Chili Pilaf
2 tablespoons butter
1/4 cup orzo pasta
1 3/4 cups chicken stock
1 cup rice
1/4 cup pimientos, drained and well chopped
1 tablespoon chili powder
1 1/2 teaspoons sweet smoked paprika
1/4 cup sherry vinegar
1 large shallot, coarsely chopped
1 large clove garlic, grated or minced
1 cup packed flat-leaf parsley
7 sprigs fresh thyme, leaves stripped
6 sprigs fresh marjoram, leaves stripped
Grated peel of 1 lemon
1/2 cup extra virgin olive oil
Salt and pepper
4 rib eye steaks at room temp
Preheat a grill pan or large cast iron skillet over medium-high heat. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring until toasted golden-brown, about 3 minutes. Stir in the chicken stock, rice, pimientos, chili powder and paprika and bring to a boil. Lower the heat, cover and simmer for 18 minutes. Remove from heat and fluff with a fork.
While pilaf is working, using a food processor, pulse the vinegar, shallot, garlic, parsley, thyme, marjoram, and lemon peel until finely chopped, scrapping down the food processor as needed. Transfer the mixture to a bowl and stir in the olive oil; season with salt and pepper.
Season the steaks with salt and pepper. Cook on the grill pan turning once, for 8 minutes for rare. Let the meat rest for a few minutes, then serve with pilaf and chimichurri.