Ribeye Steak with Chimichurri and Roasted Roots
A summery, Pan-American style ribeye meal featuring a zesty chimichurri and caramelized roasted root vegetables. The technique highlights a seared steak finish with bright herb notes and a crunchy-sweet veggie side for a complete one-pan-inspired plate.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 ribeye steak (10 oz)
- 2 tbsp olive oil
- 2 1/2 tsp kosher salt
- 2 1/4 tsp black pepper
- 2 cup diced carrots
- 2 cup diced parsnips
- 2 cup diced potatoes
- 4 cloves garlic, minced
- 2 tbsp olive oil (for vegetables)
- 2 tbsp fresh parsley, chopped
- 2 Chimichurri: 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 clove garlic, 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 1/2 tsp red pepper flakes, 1/4 tsp salt
Instructions
- Preheat oven to 425°F. Toss carrots, parsnips, and potatoes with 1 tbsp olive oil, salt, pepper, and garlic; roast 20–25 minutes until tender and lightly browned.
- Season ribeye with salt and pepper. Sear in a hot skillet with 1 tbsp oil 3–4 minutes per side for medium-rare; rest 5 minutes.
- Make chimichurri: mix vinegar, olive oil, minced garlic, chopped herbs, red pepper flakes, and salt; bloom flavors 5 minutes.
- Plate steak with roasted roots; spoon chimichurri over steak and scatter parsley for bright finish.
Chef’s Pro Tips
- Let steak rest before cutting to keep juices in.
- Add a quick squeeze of lemon into chimichurri for brightness.
Serving Suggestions
Serve with a simple green salad and a crusty slice of bread or a small portion of herbed rice.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 41 |
| carbs | 38 |
| fat | 34 |
| fiber | 6 |
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