![Chimichurri Beef Appetizers](/images/cropped-willy_placeholder.jpg)
Serve these at your next gathering alongside other Mexican-inspired dishes like guacamole or corn salsa.
Prep.
Category:
Ingredients
For 24 COM_JOOMRECIPE_SERVING_TYPE_
chimichurri-beef-appetizers
- 1/2 lb ribeye steak
- 2 c cilantro
- 1/4 c oregano leaves
- 4 clv garlic
- 2 T onion
- 1/2 c olive oil
- 2 T red wine vinegar
- 1 T lime juice
- salt
- crushed red pepper flakes
- black pepper
Chimichurri Beef Appetizers Directions
- Preheat oven to 450˚F.
- Pulse the garlic and onion in a food processor until finely chopped. Add the fresh herbs and pulse briefly until finely chopped. Transfer the herb mixture to a seperate bowl; add the olive oil, lime juice and vinegar, then stir to combine. The sauce should be chunky, not completely puréed. Season to taste withsalt and red pepper flakes.
- Season the ribeye steak with salt and black pepper. In a skillet over medium-high heat, sear both sides of the steak in 1 tablespoon olive oil, then place it in the hot oven for 5-10 minutes (depending on thickness) and roast until medium rare. Remove from the oven and let rest for 5 minutes. Slice the beef into 1/2-inch cubes or crosswise into 1/4-inch thick strips. To serve, place a dollop of sauce on each cube, skewer with a toothpick and arrange on a platter with extra sauce for dipping. Alternatively, dredge the beef strips in the sauce and serve on toasted baguette slices topped with extra sauce.