Espresso Rubbed Ribeye, Kale and Herb Salad

This steak gets a rub with JM Thomason Gaucho Spice Blend for a great contrast to the bright Chimmichurri and fresh Kale-Herb Salad. 

June 25, 2018

Ingredients

Chimichurri
  • 1/4 cup sherry vinegar
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, peeled and minced
  • 1/2 cup finely chopped parsley
  • 2 tablespoon finely chopped cilantro
  • 1 teaspoon oregano
  • 1 tablespoon Kosher salt
  • To Taste, Freshly Ground Pepper
Steak
  • 4 tablespoons Gaucho Espresso Rub
  • Four 12-ounce Certified Angus Beef Prime Ribeye steaks (or local butcher cut speak of your choice)
  • 1/2 cup crumbled blue cheese
Salad
  • 2 cups baby kale, cut into ribbons
  • 2 cups packed, flat-leaf parsley leaves (picked leaves)
  • 1/2 cup cilantro leaves
  • 1 small red onion, halved lengthwise and shaved
  • 1/4 cup Queso fresco or farmers cheese
  • Kosher salt, to taste
  • Freshly ground pepper, to taste

Instructions

Chimichurri Recipe 

1. In a medium bowl, whisk the vinegars with the olive oil. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours. 

Steak Recipe 

1. On a sheet pan or tray, lay steaks out for 10 mins to get chill off, Pat the steaks all over with the Guacho Espresso Rub and let stand at room temperature for another 30 minutes. Espresso rub will start to stick and coat the steaks. 

Grilling the Steak 

1. Light a grill or stove top and place a cast iron pan to get hot; put oil on a paper towel and rub down the pan. Sear steaks in cast iron over moderate heat to not char rub, turning once, until they're nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter, clean cast iron with towel and keep on heat. Let steask rest for 5 minutes on side pan. (optional to reheat quickly in the still hot cast iron prior to serving) - Resting will allow jucies to transfer throughout steak evenly. 

Salad Recipe 

1. In a large bowl, toss the cilantro, parsley, baby kale and red onion. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs. 

Plating Up 

1. Slicke the steask in linch strips and arrange on the platter; spoon some of the remaining chimichurri on the meat; put crumbled blue cheese over chimichurri and serve with the herb salad. Reserve remaining chimichurri on the side for extra dipping or dressing salad. 

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Ingredients

Chimichurri
  • 1/4 cup sherry vinegar
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, peeled and minced
  • 1/2 cup finely chopped parsley
  • 2 tablespoon finely chopped cilantro
  • 1 teaspoon oregano
  • 1 tablespoon Kosher salt
  • To Taste, Freshly Ground Pepper
Steak
  • 4 tablespoons Gaucho Espresso Rub
  • Four 12-ounce Certified Angus Beef Prime Ribeye steaks (or local butcher cut speak of your choice)
  • 1/2 cup crumbled blue cheese
Salad
  • 2 cups baby kale, cut into ribbons
  • 2 cups packed, flat-leaf parsley leaves (picked leaves)
  • 1/2 cup cilantro leaves
  • 1 small red onion, halved lengthwise and shaved
  • 1/4 cup Queso fresco or farmers cheese
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
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