Rib-Eye Steak with Ramp Chimichurri

Rib-Eye Steak with Ramp Chimichurri
Staff Writer
Rib-Eye Steak with Ramp Chimichurri
Benjamin Steakhouse

Rib-Eye Steak with Ramp Chimichurri

Chimichurri gets a springtime twist with the addition of ramps. The raw ramps add a spicy allium flavor to the refreshing topping and serve as a counterpoint to the richness of this well marbled cut.

1
Servings
3805
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bone-in rib-eye steak
  • 2 Cups olive oil, plus more for grilling the steak
  • 1/4 Pound ramps, trimmed
  • 1 bunch parsley, stemmed
  • 2 cloves garlic
  • 1/4 Cup lemon juice
  • Salt and pepper, to taste

Directions

Preheat a gas grill or cast-iron grill pan on high heat, or prepare a charcoal grill. Brush the steak with olive oil and grill until the desired level of doneness is reached and grill marks appear on both sides.

Combine the ramps, parsley, garlic, and lemon juice in the bowl of a food processor and slowly add the olive oil with the machine running. Blend until smooth and season with salt and pepper, to taste. Drizzle the desired amount over the steak.

Nutritional Facts

Total Fat
414g
100%
Sugar
1g
1%
Saturated Fat
46g
100%
Cholesterol
101mg
34%
Carbohydrate, by difference
3g
2%
Protein
32g
70%
Vitamin A, RAE
6µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
287µg
100%
Calcium, Ca
20mg
2%
Choline, total
82mg
19%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
258mg
37%
Selenium, Se
33µg
60%
Sodium, Na
83mg
6%
Water
113g
4%
Zinc, Zn
7mg
88%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.