Grilled rib steak and mushroom chimichurri
Ingredients
- 32 oz rib steak
- Sea salt to taste
- Black pepper to taste
- Olive oil, 1/4 cup
Mushroom chimichurri:
- 2 cups of roughly chopped, sautéed mushrooms, crimini, oyster, chanterelles.
- 1/4 cup minced shallots
- 1 teaspoon chopped garlic
- Zest from one orange plus juice
- 1/4 cup chopped flat leaf parsley
- 1/4 cup tarragon chopped
- 2 tablespoons white wine vinegar
- 1 red chili chopped
Directions
- Allow 30 minutes for rib steak to temper.
- Place steak on to a very hot grill. Cook on each side for eight to ten minutes. Tip: I also like to sear the sides of the rib steak. You really want to caramelize all the surfaces. This will maximize that deep flavor we all crave when enjoying a rib steak.
- Once all sides are grilled evenly remove steak from grill and allow five minutes to rest.
- Carve steak onto a cutting board. Season with sea salt and add mushroom chimichurri.
