Marinated Rib Eye - Bull and Bear Prime Steakhouse

BULL AND BEAR MARINATED RIB EYE STEAK WITH
CHIMICHURRI, CREAMED SPINACH, AND GARLIC MASHED
POTATOES
Serves: 6
FOR THE CHIMICHURRI SAUCE
¼ cup red wine vinegar
¼ cup minced red onion
1 teaspoon minced garlic
¼ cup Veal Jus
¼ cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
1 teaspoon sugar
Salt to taste
FOR THE STEAK
¾ cup spice rub for beef (see recipe)
1 cup olive oil
6 rib eye steaks, about 14 ounces each
Garlic mashed potatoes
Creamed spinach
This recipe is delicious with any steak.
I wanted to
create something flavorful with interesting accompaniments,
but nothing that would compete with the naturally great
taste of the high-quality meat.
TO PREPARE THE CHIMICHURRI
Combine the vinegar, red onion, and garlic in a mixing
bowl.
Whisk in the veal jus and the olive oil.
Season
with cilantro, parsley, oregano, red pepper flakes, sugar,
and salt and mix thoroughly.
TO PREPARE THE STEAK
Place the spice rub in a large glass dish or shallow bowl.
Add the oil and whisk to combine.
Add the steaks, cover
with plastic wrap, and marinate in the refrigerator for 3
to 5 hours or overnight, turning once or twice.
Prepare the Garlic Mashed Potatoes and the Creamed Spinach.
Preheat the grill.
Remove the steaks from the marinade and wipe off any
excess.
Grill the steaks over medium-high heat until the
steak is cooked to the desired doneness, 7 or 8 minutes per
side.
Serve with the potatoes, spinach, and chimichurri
sauce.
Wine Recommendation:
Australian (New South Wales) Syrah
(big, rich, and concentrated, with peppery, black cherry,
and plum tones).
CHEF’S NOTE
Chimichurri sauce is a popular Argentinean condiment that
is a traditional accompaniment for steak.
It also perks up
other grilled meats and egg dishes, and makes a great
marinade.
The sauce may be prepared 1 day in advance.