Eye Steak with Chimichurri
2 eaRib Eye steaks, about 1 ½” thick and 10-12 oz
Coarse sea salt, freshly ground black pepper
2 tspOlive oil
2.Season the steaks generously with salt and pepper on both sides. Then brush with olive oil. Sprinkle the smoked paprika over the steaks, patting in onto the steaks.
3.Heat a grill pan on the stove to medium high heat. When the pan is hot then lay the steak in it. Cook it for about 5 minutes a side, which will be medium rare. Best to use a thermometer to determine doneness.
4.Transfer the steaks to a platter or plate and pour the Chimichurri sauce over them.
1 cupFlat-leaf parsley, packed
¾ cupCilantro leaves, packed
¼ cupOregano leaves, packed
¼ cupRed wine vinegar
½ eaJalapeno, stemmed
2 tspSea salt
½ tspGround white pepper
½ cup plus 2 tblsExtra virgin olive oil
In a food processor, combine all of the above ingredients except for the oil. Pulse a couple of times to mix, then with the motor running, add the olive oil till the mixture becomes creamy but still slightly course. Transfer to a bowl and serve with steak, chicken, lamb, even vegetables.
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