Recipes

Broiled Rib-Eye Steak with Kale Chimichurri

Dining on a perfectly cooked steak at a nice restaurant makes for a special treat, but it’s not always friendly on the wallet. So why not make your steak at home? Try this easy-to-follow recipe from Chef Craig Smith for a delicious home-cooked steak topped with fragrant and spicy kale chimichurri sauce. And learn more about kale, our featured ingredient of the month, from Registered Dietitian Ali Burtraw. 

Broiled Rib-Eye Steak with Kale Chimichurri

By Chef Craig Smith

 

Kale Chimichurri

Ingredients

  • ½ cup kale
  • ½ cup flat-leaf parsley
  • ¼ cup cilantro
  • 1 tablespoon fresh oregano
  • 4 cloves garlic
  • 3 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
  • Red pepper flakes, to taste

Directions

Wash all produce and dry lightly with paper towels. Remove the leaves from the stems of the kale and the fresh herbs. Place the leaves, garlic, red wine vinegar, and lime juice into a food processor. Pulse the ingredients while slowly adding the extra virgin olive oil in an even stream until the mixture is emulsified. Season to taste. 

steak with chimichurriBroiled Rib-Eye Steak

Ingredients

  • 2 two-inch-thick bone-in rib-eye steaks
  • 3 tablespoons avocado oil
  • 2 teaspoons grass-fed butter
  • 2 cloves garlic, mashed
  • Sea salt, to taste
  • Fresh cracked pepper, to taste

Directions

Let the steaks rest at room temperature for 30 minutes before cooking. Preheat the broiler on low for at least 10 minutes. Heat a large cast-iron skillet over high heat. While the cast-iron skillet heats, season both sides of the rib-eye with garlic, sea salt, and pepper. Place the avocado oil in the pan, when it begins to sizzle, add the steaks and sear on each side for about 45 seconds. Remove the steaks and place them in a foil-lined pan with a wire rack.* Place in the oven on a rack 4 to 6 inches away from the oven broiler and broil for 3 minutes, then flip the steaks and cook for an additional 2 minutes or until the internal temperature reaches 130° F. Remove the steaks from the broiler and let them rest for 5 minutes. Add 1 teaspoon of butter to each steak and garnish with kale chimichurri. 

*Pro Tip: Using a pan with a wire rack allows heat to circulate properly and fat to drain. The wire rack can also serve as a cooling rack for other dishes, allowing cookies and other baked goods to cool quickly and crisp beautifully.