Grilled Rib Eye Steak with Mango Chimichurri (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 cup fresh cilantro leaves |
1 cup fresh flat-leaf parsley leaves |
1/2 cup fresh mint leaves |
4 cloves garlic, roughly chopped |
3/4 cup olive oil, plus more if needed |
1/4 cup red wine vinegar, plus more if needed |
2 tablespoons honey |
2 teaspoons paprika |
kosher salt and fresh cracked black pepper |
1 ripe mango, finely diced |
one 1 1/2 to 2-inch-thick well-marbled rib eye steak |
canola oil |
kosher salt and freshly ground black pepper |
Directions:
1. Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
2. Preheat the grill to high.
3. For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
4. For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
5. Top each steak with a large dollop of the Mango Chimichurri and serve.
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