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Categories:
fresh cilantro parsley mint leaves garlic olive oil red wine vinegar honey paprika kosher salt mango canola oil kosher salt
Viewed: 39 - Published at: 8 years agoIngredients
- 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
Method
- Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
- Preheat the grill to high.
- 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.
- 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.
- Top each steak with a large dollop of the Mango Chimichurri and serve.
