Description
This is our families number one choice in celebratory meals – always and forever. It’s easy to pull together for a celebration or special occasion in a way that doesn’t demand so much time, energy and effort but with the BIGGEST payout. It’s delicious for all.
Ingredients
3 Herb Chimichurri Ingredients:
- ¾ cup olive oil
- 3 tbsp red wine vinegar
- ½ cup flat leaf parsley, finely chopped
- ¼ cup cilantro, finely chopped
- 1 tsp dried oregano
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 1 serrano or preferred red or green chili, deseeded and finely chopped
- 1 tsp kosher salt
Steak Ingredients:
- (2) 1 pound Country Natural Beef’s Bone in Ribeye Steaks – Consistently incredible quality and flavor. Perfect for grilling.
- 2–3 tsp Olive Oil
- Generous Kosher salt and pepper
French Fry Ingredients:
- 3 medium russet potatoes, peeled and sliced into ¼ inch matchsticks
- 1–2 tbsp avocado oil
- Kosher salt and pepper to taste
- 1 tbsp parsley, finely chopped
- ¼ tsp paprika (optional)
Salad Ingredients:
- 3–4 cups your favorite salad greens, washed and dried
- Favorite salad toppings – fridge forage! Tomatoes, cucumbers, red onion, pickled onion, etc.
- 1 tbsp olive oil
- 1 tbsp balsamic reduction, drizzled overtop
- Kosher salt and pepper
Instructions
Step 1: Chop the potatoes into even french fry matchsticks, and add to a large bowl covered in cold water for 30 minutes. Chop up the parsley, cilantro, garlic, shallot, pepper and add to a bowl with the oil, vinegar – mix well and salt to taste. You can make the chimichurri 2-3 days ahead of time as well.
Step 2: Remove your Country Natural Beef Bone in (or boneless!) Ribeye Steak from the fridge and allow to come toward room temperature for 10 minutes. Preheat your grill to 450 degrees. Lightly oil the steaks on both sides and season generously with kosher salt and cracked pepper.
Step 3: Prepare the salad greens and salad toppings and arrange into a large shallow bowl. Season the greens with salt, pepper and lightly drizzled olive oil. Remove the potatoes from the water, rinse 2-3 times with cold water to remove excess starch. Lay them on clean kitchen towels and dry thoroughly. Add some avocado oil, salt and pepper to the dry potatoes and put into a single layer in the air fryer for best results at 380 degrees for 14 minutes. At this time, pause until the steaks are resting.
Step 4: Place the steaks onto the preheated grill. You’re going to put the meat onto hot grates, close the grill and leave it for approximately 5 minutes. If you see that the grill marks are prominent on the side laying over the heat flip the ribeye steaks to cook on the other side. Once the steaks are on for another 3 ish minutes with the lid closed, check the temperature. For medium remove them at 135 degree internal temperature.
Step 5: Let the steaks rest for 10 full minutes while you finish the french fries to your preferred doneness. We love to toss the cooked french fries with salt, pepper, chopped fresh flat leaf parsley and a dash of paprika. Cut the steaks, serve aside the salad, french fries and any condiments.
Notes
Recipe Tips & Variations
- For best results, you’ll want to ensure you let the beef come toward room temperature for 10 minutes before seasoning immediately before grilling on a preheated grill.
- For best results, stop the french fries about half way before they are finished. Finish them while the steak is resting to serve them hot and crispy.
- For best results, make the chimichurri a day in advance for the flavors to marry.