Description
A perfectly grilled ribeye steak paired with seasoned baby potatoes, drizzled with chimichurri sauce for an unforgettable dining experience.
Ingredients
Scale
- 2 large ribeye steaks (about 1 1/2 to 2 inches thick)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp coarse sea salt
- 1 tsp ground black pepper
- 2 tsp herb de Provence blend (optional)
- 3 to 4 lbs baby potatoes
- 2 tbsp butter
- 1 tbsp oil
- Salt to taste
- Ground black pepper
- 1 tsp EACH: smoked paprika, garlic powder, herb de Provence blend
- 1/4 cup teriyaki glaze
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 recipe Avocado Chimichurri Sauce
Instructions
- Create the marinade by whisking together olive oil, balsamic vinegar, coarse sea salt, black pepper, and herb de Provence blend (if using).
- Marinate the ribeye steaks in the mixture, ensuring they are well-coated. Cover and refrigerate for at least one hour, or ideally overnight.
- Prepare the baby potatoes by rinsing and halving them. Toss in a bowl with olive oil, salt, smoked paprika, garlic powder, and herb de Provence blend.
- Grill the potatoes in a grill basket for 20-25 minutes or until golden brown, tossing occasionally.
- Preheat the grill to high heat (450°F to 500°F).
- Remove the steaks from the marinade, allowing excess to drip off. Place on the grill and sear each side for 4-5 minutes for medium-rare.
- Rest the steaks for 10 minutes to redistribute the juices.
- Drizzle with teriyaki glaze and serve with grilled baby potatoes and avocado chimichurri sauce.
Notes
Marinate steaks in advance for deeper flavor. Use a meat thermometer to ensure desired doneness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 3g
- Sodium: 1200mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 60g
- Cholesterol: 180mg