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Ribeye with Chimichurri: Creamy Mashed Potatoes & Asparagus Delight

Ribeye with Chimichurri Mashed Potatoes and Asparagus
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A delightful recipe featuring ribeye steak paired with chimichurri sauce, creamy mashed potatoes, and tender asparagus.

Ingredients

Scale
  • 2 ribeye steaks
  • 1 cup parsley, chopped
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1 teaspoon red pepper flakes
  • 1 pound potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1 pound asparagus, trimmed

Instructions

  1. Preheat your grill or skillet over medium-high heat.
  2. In a bowl, mix parsley, olive oil, garlic, lime juice, and red pepper flakes to create the chimichurri sauce.
  3. Season the ribeye steaks with salt and pepper, then grill for about 4-5 minutes per side for medium-rare.
  4. While the steaks are cooking, boil potatoes in salted water until tender. Drain and mash with heavy cream and butter.
  5. Blanch the asparagus in boiling water for 3-4 minutes until bright green and tender-crisp.
  6. Serve the ribeye topped with chimichurri sauce alongside the creamy mashed potatoes and asparagus.

Notes

  • Let the steaks rest for 5 minutes before slicing.
  • Adjust the chili flakes in chimichurri according to your heat preference.

Nutrition

Keywords: ribeye, chimichurri, mashed potatoes, asparagus

Find it online: https://quicksavory.net/ribeye-with-chimichurri-creamy-mashed-potatoes-asparagus-delight/