Roasted Ribeye with Roasted Fresno Chimichurri over Grilled Toast Points

20

Minutes Prep Time

Minutes Cook Time

Servings

2 cuts of Spinalis Ribeye (Spinalis is the most flavorful, marbled, tender part of a ribeye steak)
Kosher salt and pepper for seasoning
Olive oil

1. Drizzle the steaks with olive oil.

2. Heat up a grill pan over high heat.

3. Season the steak with kosher salt and black pepper.

4. When grill pan is very hot place steaks on the pan to cook.

5. Cook for about 5 minutes, evenly on both sides until medium-rare.

6. Remove from grill pan, let it rest for a few minutes and then slice against the grain.

Finely dice 1/3 of a shallot.
Roast 2 Fresno chili peppers directly on the flame of the gas burner until the skin is evenly charred.
Rinse and dry the fresh cilantro and then roughly chop.
Put cilantro and shallots into a burr mixer or food processor.
Crush the clove of garlic and add to the mixer.
Once skin of the peppers is evenly charred and peppers are fragrant, remove them from the flame and place in a dry place where they can be covered with a towel to steam for a minute or two, this will make it easier to peel the skin from the pepper.
Remove the towel after peppers have steamed, destem the peppers and use the knife blade to scrape the charred skin from the pepper.
You can remove the seeds of the pepper if you prefer a milder sauce or leave them in for a spicier sauce.
Roughly chop the flesh from the peppers and add them to the mixer or food processor.
Pour ½ cup of olive oil, a couple table spoons of red wine vinegar, and a dash of salt and pepper to the mixer.
Pulse blend the ingredients. You do not want the sauce to be too loose or like paste, stop midway between. Ideally you still want to see pieces of cilantro, shallots, etc.