Ribeye Steak with Chimichurri Shishito Pepper Salsa

• porciones: 3 servings
• tiempo activo: 5 minutes
• tiempo total: 50 minutes

Ingredientes

½ tbsp avocado oil

1 large boneless ribeye steak (about 1.25 lbs)*)

kosher salt

black pepper

½ cup fresh parsley

½ cup fresh cilantro

¼ cup diced red onion

1-2 garlic cloves (peeled)

¼ cup olive oil

2 tbsp red wine vinegar

½ tsp kosher salt

¼ tsp dried oregano

¼ tsp black pepper

red pepper flakes (about ¼-½ tsp depending on spice preference)

½ tbsp avocado oil

8 oz shishito peppers

2 ears of corn (shucked & kernels cut off**)

½ large avocado (cut into chunks)

Instrucciones

Start by removing the ribeye from the fridge, patting it dry with a paper towel and heavily salting it on all sides. It's best to let this sit at room temperature for 30-45 minutes before cooking, if possible. Then, preheat the oven to 400F.

Meanwhile, add parsley, cilantro, garlic, red onion and seasonings to a small food processor. Pulse until mostly chopped up. Then, with the food processor running, pour in the olive oil and red wine vinegar. Continue blending until combined. Taste and adjust seasonings as desired.

Bring a large cast iron pan to medium-high heat. Once hot, add avocado oil. Then add shishito peppers and spread out evenly in the pan so that there is minimal overlap. Let them cook, undisturbed, for 2-3 minutes until they're blistered and charred. Then, flip and continue cooking for 2-3 more minutes. Remove shishitos from the pan and let them cool down.

After the steak is done resting, season all sides with black pepper. Add an additional ½ tbsp of avocado oil to the cast iron pan. Then, add the steak and cook on medium-high heat for about 2-3 minutes per side. Transfer the pan to the pre-heated oven to cook for 5-8 more minutes, or until done to your desired temp. For best results, use a meat thermometer and reference the degree of doneness chart listed in the recipe notes.

While the steak is in the oven, cut off the stems of the cooked & cooled shishito peppers, and then thinly slice them. Add them to a large bowl along with the corn kernels, avocado and about ¼ cup of the homemade chimichurri. Stir until combined. Feel free to add additional chimichurri if you'd like it even saucier!

Once the steak is done, remove it from the pan and let it rest on the cutting board for several minutes before slicing. Then, top it with the chimichurri shishito pepper salsa. Enjoy!

Nutrición

• Calorías: 736 kcal
• Grasa Total: 56 g
• Grasa Saturada: 16 g
• Grasa No Saturada: 38 g
• Grasa Trans: 0.003 g
• Colesterol: 115 mg
• Sodio: 506 mg
• Carbohidratos Totales: 22 g
• Fibra Dietética: 7 g
• Azúcares Totales: 8 g
• Proteína: 43 g