How To Make Rib Eye With Chimichurri And Roasted Vegetables | Tasting Table Recipe

Ingredients

• For the Chimichurri Sauce
• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• 1 teaspoon coarsely ground black pepper
• ¼ cup  extra-virgin olive oil
• ½ cup flat-leaf parsley, finely chopped
• For the Rib Eye and Roasted Vegetables
• 2 large Yukon gold potatoes, sliced lengthwise
• Extra-virgin olive oil
• Salt, to taste
• 1 red bell pepper, stem and seeds removed, sliced lengthwise
• 1 large zucchini, sliced lengthwise
• 2  bone-in rib eye steaks

Directions

1. Make the chimichurri sauce: In mixing bowl, combine the vinegar, water, garlic, salt and red and black peppers. Whisk in the oil until combined, then whisk in the parsley and set aside.
2. Make the rib eye and roasted vegetables: Preheat oven to 375°. Place the potatoes on a baking sheet. Season generously with olive oil and salt and toss lightly. Place the potatoes in the oven and bake for 10 minutes. Toss pepper and zucchini with oil and add to the sheet with the potatoes. Cook until the vegetables have caramelized, about 8 minutes.
3. Season the meat with salt to coat on all sides. In an oven-safe pan, heat 2 tablespoons olive oil over high heat. Once the oil is hot, place the steak in the pan and brown on each side for 3 to 5 minutes, then transfer to the oven for an additional 12 minutes.
4. Remove the steak and from the oven and allow to rest for 5 minutes. Serve the steak with chimichurri sauce and roasted vegetables on the side.

Nutrition

Calories per Serving	955
Total Fat	69.6 g
Saturated Fat	24.2 g
Trans Fat	3.0 g
Cholesterol	159.6 mg

Total Carbohydrates	38.2 g
Dietary Fiber	6.0 g
Total Sugars	4.8 g
Sodium	1,332.7 mg
Protein	46.3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.