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Cowgirl Cuisine: Rib Eye Caps with Chimichurri Sauce

September 23, 2015

Photography and food styling by Ken Amorosano

Recipes courtesy of Chef Jeremy McMillan of Michael Mina’s Bourbon Steak at the Fairmont Scottsdale Princess, Scottsdale, Arizona

The most traditional sauce for a steak may be Chimichurri, which originates in the heart of Gaucho country. In Argentina, no table is without it! One of the best things about the sauce is that after it’s made, it lasts for weeks in the refrigerator, ready to enhance anything coming off the grill.

The cap of the rib eye, or the deckle, is one of the best cut of beef available. A butcher will know what it is, although most grocery stores do not carry it. Asking your local butcher to procure some is well worth the effort. Ask the butcher to roll the rib cap for you, and tie it into a long pinwheel, which will allow the beef to cook evenly. When not available, a good substitute for the rib cap is a good quality skirt steak.

RIB EYE CAPS

Yield: 4 – 6oz portions

1 rib eye cap, rolled and tied – approx. 24oz

1/4 cup kosher salt

2 tbs extra virgin olive oil

1 tbs black pepper, cracked

1 cup chimichurri

DIRECTIONS

Heat your grill to medium high heat, allowing your coals to burn down and glow if using a wood fire or charcoal. While the grill is heating, pull the meat out and let it come close to room temperature. ( 10-15 minutes )

Rub the steak on both sides with extra virgin olive oil. Season the steak liberally with kosher salt and cracked black pepper. Grill the steak, allowing the beef to char nicely, turning several times to allow the beef to cook evenly. When it has reached the desired temperature, pull it off of the grill and allow the meat to rest for 5 minutes.

Cut the twine and slice the steaks into 2” medallions. Plate the beef, drizzling it liberally with the chimichurri and serve warm. Serve the beef with a bowl or small jar of the chimichurri for your guests to enjoy.

CHIMICHURRI

Yield: 16oz, 8-10 portions

4 cloves of garlic, minced

2TBS Aleppo, Espelette, or Red New Mexican Chili Powder

1 tsp kosher salt

1/8 cup dried oregano

1/4 cup chopped parsley

1/2 cup distilled vinegar

1/2 cup vegetable or corn oil

DIRECTIONS

Combine all ingredients in a bowl, mix thoroughly then place in a non reactive bowl or mason jar and leave at room temperature overnight, or as long as a week in a cool, dark place (in the pantry or a cabinet ) Refrigerate and store cold. Allow sauce to come to room temperature before serving.

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