Skillet Ribeye Steak with Fresh Chimichurri and Sautéed Spring Vegetables
A perfectly seared ribeye steak topped with vibrant fresh chimichurri, served alongside tender spring vegetables for a protein-packed seasonal dinner. This restaurant-quality meal brings together bold Argentine flavors with the best of spring produce.
Ingredients
- 4 ribeye steaks, about 250g each, 2.5cm thick
- 2 tablespoons olive oil
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 3 cloves garlic, minced (for chimichurri)
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 200g asparagus, trimmed and cut into 5cm pieces
- 200g sugar snap peas, trimmed
- 150g radishes, quartered
- 2 cups baby spinach
- 1 tablespoon olive oil (for vegetables)
- Salt and pepper to taste
Instructions
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with coarse sea salt and black pepper on both sides.
Prepare the chimichurri by combining chopped parsley, oregano, 3 minced garlic cloves, extra virgin olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Mix well and set aside to let flavors meld.
Heat a large cast-iron skillet over high heat until very hot, about 3-4 minutes. Add 2 tablespoons olive oil and swirl to coat.
Carefully place steaks in the hot skillet and cook without moving for 4 minutes to develop a golden crust. Flip and cook for another 3-4 minutes for medium-rare, until internal temperature reaches 57°C (135°F), or 63°C (145°F) for medium doneness.
In the last minute of cooking, add butter and 4 minced garlic cloves to the pan. Baste steaks with the melted garlic butter using a spoon.
Transfer steaks to a cutting board and rest for 5-8 minutes, loosely tented with foil.
While steaks rest, heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add asparagus and cook for 2 minutes, then add sugar snap peas and radishes. Sauté for 3-4 minutes until vegetables are crisp-tender.
Add baby spinach and toss until just wilted, about 1 minute. Season with salt and pepper.
Slice steaks against the grain if desired. Serve each steak with a generous spoonful of chimichurri and spring vegetables on the side.
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