Rib Eyes with Crispy Potatoes and Chimichurri

Name: Rib Eyes with Crispy Potatoes and Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove; 3/4 cup lightly packed flat-leaf parsley leaves; 1 tablespoon oregano leaves; 2 teaspoons thyme leaves; Leaves from one 2 1/2-inch rosemary sprig; 6 sage leaves; 1/4 teaspoon crushed red pepper; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; Two 1/2-pound boneless rib eye steaks; Vegetable oil, for frying; 2 medium baking potatoes (about 1 pound)boiled, peeled and cut into 1-inch chunks

Servings: persons

1 garlic clove
3/4 cup lightly packed flat-leaf parsley leaves
1 tablespoon oregano leaves
2 teaspoons thyme leaves
Leaves from one 2 1/2-inch rosemary sprig
6 sage leaves
1/4 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Two 1/2-pound boneless rib eye steaks
Vegetable oil, for frying
2 medium baking potatoes (about 1 pound)boiled, peeled and cut into 1-inch chunks

1
In a food processor, pulse the garlic until finely chopped.
2
Add the parsley, oregano, thyme, rosemary, sage and crushed red pepper and pulse until the herbs are finely chopped.
3
Add the olive oil and pulse to blend.
4
Season with salt and pepper and transfer the chimichurri to a bowl.
5
Light a grill or heat a grill pan.
6
Season the steaks with salt and pepper and grill over moderately high heat, turning once, until well browned outside and medium-rare within, about 10 minutes total.
7
Let rest for 5 minutes.
8
Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 350.
9
Fry the potatoes in batches until golden and crisp, about 4 minutes per batch.
10
Using a slotted spoon, transfer the potatoes to paper towels to drain.
11
Season with salt.
12
Serve the steaks with the potatoes and chimichurri.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 garlic clove, 3/4 cup lightly packed flat-leaf parsley leaves, 1 tablespoon oregano leaves, 2 teaspoons thyme leaves, and more.

Yes, Rib Eyes with Crispy Potatoes and Chimichurri falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!