I love chimichurris. They add so much flavor to a steak and if you aren't a steak purist, like Kevin, that is a welcome change. I like steak, don't get me wrong, but I just don't loooooooove steak.
The Chili Pilaf is such a nice side dish for this recipe too. I guess you can tell I really liked this meal. It was one of those I told myself, Yup I am going to make this again! As Jessi said....that steak was Hella Bomb!!!
Rib Eye Steaks with Chimichurri and Chili Pilaf
2 tablespoons butter
1/4 cup orzo pasta
1 3/4 cups chicken stock
1 cup rice
1/4 cup pimientos, drained and well chopped
1 tablespoon chili powder
1 1/2 teaspoons sweet smoked paprika
1/4 cup sherry vinegar
1 large shallot, coarsely chopped
1 large clove garlic, grated or minced
1 cup packed flat-leaf parsley
7 sprigs fresh thyme, leaves stripped
6 sprigs fresh marjoram, leaves stripped
Grated peel of 1 lemon
1/2 cup extra virgin olive oil
Salt and pepper
4 rib eye steaks at room temp
Preheat a grill pan or large cast iron skillet over medium-high heat. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring until toasted golden-brown, about 3 minutes. Stir in the chicken stock, rice, pimientos, chili powder and paprika and bring to a boil. Lower the heat, cover and simmer for 18 minutes. Remove from heat and fluff with a fork.
While pilaf is working, using a food processor, pulse the vinegar, shallot, garlic, parsley, thyme, marjoram, and lemon peel until finely chopped, scrapping down the food processor as needed. Transfer the mixture to a bowl and stir in the olive oil; season with salt and pepper.
Season the steaks with salt and pepper. Cook on the grill pan turning once, for 8 minutes for rare. Let the meat rest for a few minutes, then serve with pilaf and chimichurri.