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Cast-Iron Ribeye with Chimichurri

A weeknight steak that eats like a Friday night: a cast-iron ribeye with a deep crust, rested and sliced under a bright five-minute chimichurri. High-protein, low-carb, and squarely on the top tier of the new pyramid.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Method

Ingredients
  

  • 1 ribeye steak 1.5 in thick (about 1 lb)
  • 1 cup flat-leaf parsley packed
  • 3 cloves garlic
  • 2 tbsp red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tsp coarse salt divided
  • Red pepper flakes to taste

Method
 

  1. Pulse parsley, garlic, vinegar, oil, and half the salt into a loose sauce. Rest 10 minutes.
  2. Pat the steak dry, season with remaining salt. Sear in a preheated cast-iron pan, 4–5 minutes per side for medium-rare (130°F).
  3. Rest 8 minutes, slice against the grain, spoon chimichurri over top.