Grilled Ribeye Steak with Chimichurri Sauce and Roasted Potatoes

Ingredients

• 300g Raw russet potatoes without skin
• 220g Raw beef ribeye steak
• 10g Garlic, raw
• 54g Salsa
• 15g Extra virgin olive oil
• 20g Raw serrano peppers, seeded

Method

1. 1**Prepare the potatoes (start first, ~30 minutes total):** Preheat oven to 425°F (220°C). Cut the 300g russet potatoes into 1-inch cubes (don't peel). Toss with a light spray of cooking spray, salt, and pepper. Spread on a baking sheet and place in the oven for 25-30 minutes, stirring halfway through, until golden and crispy on the edges.
2. 2**Prepare the chimichurri sauce (while potatoes cook):** Finely mince the 12g garlic and 20g serrano peppers. In a small bowl, combine the minced garlic and peppers with 15g extra virgin olive oil, 1 teaspoon of vinegar (if available), salt, and pepper. Stir well. This will be your chimichurri-style sauce—set aside.
3. 3**Prepare the steak:** Remove the 220g raw ribeye from the fridge 10-15 minutes before cooking. Pat completely dry with paper towels. Season generously on both sides with salt and pepper.
4. 4**Heat the grill:** Preheat your grill to high heat (400-450°F / 200-230°C) for 5-10 minutes. Oil the grill grates lightly to prevent sticking.
5. 5**Grill the steak:** Place the ribeye on the hot grill. Cook for 3-4 minutes on the first side without moving it (this develops a crust). Flip and cook for another 3-4 minutes for medium-rare (internal temp 130-135°F / 54-57°C). If you prefer medium, add 1-2 more minutes per side. Remove to a clean plate and let rest for 3-5 minutes (this keeps it juicy).
6. 6**Combine and serve:** Plate the grilled steak with the roasted potatoes alongside. Drizzle or spoon the chimichurri sauce generously over the steak. Top with 1.5 tablespoons of salsa for extra flavor and freshness. Serve immediately while hot.
7. 7**Cooking Tips:**
8. 8- Don't move the steak once it hits the grill—let it develop a golden crust
9. 9- Use a meat thermometer for precision: 130-135°F for medium-rare, 135-145°F for medium
10. 10- Resting the steak after cooking redistributes juices for maximum tenderness
11. 11- If using a stovetop instead of grill: Use a cast iron skillet over high heat for 3-4 minutes per side