Rib-Eye Steaks With Radish Greens Chimichurri Sauce

This is hands down one of the best meals we’ve had this spring. The char of a hot grill brings out the wonderfully bold beef flavor of the steak, and the bright and zesty chimichurri sauce is a perfect complement. We grilled our steaks alongside the radishes from my last post for a simple, seasonal meal that’s both satisfying and bursting with fresh flavors. This is one of those recipes that comes together in a flash but can wow everyone at the dinner table.

We source our beef from our favorite rancher at the farmers market every week, and I love having it on hand so our dinners can be made from ingredients that are not only grown by us but by our neighbors too. I honestly treasure sitting at the dinner table and knowing that everything on our plates comes from us or our dear friends. It’s a pretty radical feeling, and we’re so grateful to the hardworking farmers and ranchers who nourish us and our community. Go team!

Ingredients

Radish Greens Chimichurri Sauce

• 3/4 cup radish greens, roughly chopped
• 1/2 cup parsley, roughly chopped
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 garlic scapes, chopped (or 2 cloves of garlic)
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Grilled Steaks + Radishes

• 4 bone-in rib-eye steaks (about 1 pound each and about 1 inch thick)
• 1 bunch of radishes (with greens), sliced in half
• Olive oil
• Salt and pepper

Directions

Prepare the Chimichurri Sauce

1. Combine Ingredients:
   Start by preparing the chimichurri sauce. Combine the roughly chopped radish greens, parsley, olive oil, red wine vinegar, garlic scapes (or garlic cloves), crushed red pepper flakes, ground cumin, and salt in a food processor.
2. Process:
   Process the mixture until smooth, scraping down the sides as needed to ensure everything is well combined. Taste the sauce and adjust the seasoning if necessary, adding more salt, vinegar, or red pepper flakes to your liking.
3. Store:
   Transfer the chimichurri to a bowl and set it aside. This sauce can be made and stored in the refrigerator for up to a week.

Prepare the Steaks

1. Season the Steaks:
   Place the rib-eye steaks on a plate and generously season both sides with salt and pepper. Let the steaks sit at room temperature for about 25 minutes. This allows the steaks to cook more evenly and helps them retain their juices.
2. Heat the Grill:
   Meanwhile, prepare your outdoor grill by heating it to high heat. Once hot, oil the grill grates to prevent sticking.

Grill the Radishes

1. Prepare the Radishes:
   Toss the halved radishes with a drizzle of olive oil, ensuring they are lightly coated. Season with a pinch of salt and pepper.
2. Grill:
   Place the radishes directly on the hot grill grates, cut side down. Grill them for about 4 minutes per side, or until they are lightly charred and crisp-tender. Remove the radishes from the grill and set them aside.

Grill the Steaks

1. Grill the Steaks:
   Once the radishes are off the grill, place the seasoned steaks directly on the hot grill grates. Grill the steaks for about 4 minutes per side for medium-rare, adjusting the cooking time depending on your preferred level of doneness. Use a meat thermometer for precise cooking:
   • Medium-rare: 130°F to 135°F
   • Medium: 135°F to 145°F
   • Medium-well: 145°F to 155°F
2. Rest the Steaks:
   Once the steaks are cooked to your liking, remove them from the grill and rest for 5 to 10 minutes. Resting the steaks allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite.

Serve

1. Plate the Dish:
   To serve, place each grilled rib-eye steak on a plate with the grilled radishes.
2. Add Chimichurri:
   Generously spoon the radish greens chimichurri sauce over the steaks, letting the vibrant green sauce drizzle down the sides.
3. Enjoy:
   This dish can be enjoyed warm or at room temperature, making it perfect for a relaxed family-style meal. Pair with a glass of Amity Pinot Noir or your favorite red wine for a complete dining experience.

Additional Tips

• Vegetarian Option: If you're looking for a vegetarian alternative, try grilling thick slices of eggplant, zucchini, or portobello mushrooms instead of the steak. The chimichurri sauce pairs beautifully with these vegetables as well.
• Make-Ahead: The chimichurri sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together even more, enhancing the taste.
• Side Suggestions: This meal is delicious on its own but pairs wonderfully with roasted potatoes, a simple green salad, or grilled asparagus.

This Rib-Eye Steaks with Radish Greens Chimichurri Sauce celebrates fresh seasonal ingredients and the joy of cooking and sharing a meal with loved ones. Enjoy every bite knowing that you’re supporting local farmers and savoring the best of what spring has to offer!