Grilled Ribeye with fresh chimichurri sauce and herb roasted potatoes.

Ingredients:

Ribeye steak(s)
Olive oil
Salt
Black pepper

Instructions:
*Important! Let the steaks come to room temperature before putting them on the grill, 30-45 minutes usually works depending on the size of your steak
Step 1: Preheat grill to 450 degrees.
Step 2: Pat steaks dry with a paper towel right before you are ready to season them.
Step 3: Rub both sides with olive oil and sprinkle generously with salt & pepper.
Step 4: Grill 3-5 minutes per side, depending on thickness and desired temperature. We prefer medium rare, Step 5: I pull them at 135 degrees internal temperature, the temperature will continue to rise as the steaks rest. Let the steaks rest for 10 minutes and enjoy!

Chimichurri Sauce:
Ingredients:

1 cup fresh flat leaf parsley (packed)
1 cup fresh cilantro (packed)
½ cup fresh oregano (packed)
4 (-ish, I used 6 or 7) cloves garlic (minced)
¼ cup olive oil
¼ cup canola oil
¼ cup red wine vinegar
2 tablespoons lemon juice (freshly squeezed)
½ tsp salt (plus more to taste)
¼ tsp black pepper (plus more to taste.

Instructions:
Step 1: In a food processor or blender, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped.
Step 2: Add the olive oil, red wine vinegar, lemon juice, salt and black pepper. Pulse until well combined and herbs are finely chopped. Set aside.
*Note: the chimichurri sauce can be made ahead of time and stored in the fridge for up to one week.

*adopted from Jo Cooks

Herb Roasted Potatoes
Ingredients:

2 lbs baby yellow potatoes (washed and drained well)
4 (-ish, I used 6 or 7) garlic cloves (minced)
1 ½ Tbsp rosemary (chopped)
1 ½ Tbsp thyme (chopped)
Pre-heat oven to 400 degrees.

Step 1: Place your potatoes into a large pot. Cover the potatoes with water going about 1 inch above the potatoes, and season generously with salt (like you would when cooking pasta).
Step 2: Place the pot over a stove burner set to medium-high heat, and bring up to a boil. Boil the potatoes for 15 minutes, or until fork tender. Run the cooked potatoes under cold water to cool enough to handle, and cut the potatoes in half. Set aside.
Step 3: In a large bowl, combine garlic, rosemary, thyme, salt, pepper, and olive oil. Mix to combine. Add your halved baby potatoes to the seasoning mix, and toss to evenly coat.
Step 4: Pour your baby potatoes onto a large baking sheet and arrange into an even layer. For extra crispy potatoes, use a stainless steel or aluminum baking sheet and arrange the potatoes cut side down! Roast in the center of your preheated 400°F oven for 15 to 20 minutes, or until golden brown and crispy.

Meal paired with High Camp Cabernet Sauvignon
*Adopted from Eats Delightful

Grilled Ribeye with fresh chimichurri sauce and herb roasted potatoes.

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