Name: Ribeye Steak with Roasted Radishes, Carrots & Artichoke Chimichurri
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 6 medium carrots; 1 ½ small bunches cilantro; 3 cloves garlic; 6 bunches radish; 1 ½ red chili peppers; 1.02 kg ribeye steak; black pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Ribeye Steak with Roasted Radishes, Carrots & Artichoke ChimichurriRibeye Steak with Roasted Radishes, Carrots & Artichoke Chimichurri — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

6 medium carrots

1 ½ small bunches cilantro

3 cloves garlic

6 bunches radish

1 ½ red chili peppers

1.02 kg ribeye steak

black pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and trim carrots; slice crosswise into ¼-inch thick rounds. Transfer to a large baking sheet pan.

Trim off and discard tops and root ends of radishes; halve and place on a second, large baking sheet pan. Drizzle veggies with oil and season with salt and pepper; toss to combine, then spread out in an even layer.

Place baking sheets in the oven and roast, tossing halfway through, until veggies are tender, about 25 minutes.

Meanwhile, preheat a large grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, halve chili peppers lengthwise; seed and remove ribs of the peppers with a spoon. Mince and place in a medium bowl. (Be careful, with chili peppers, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic; add to the bowl.

Shave cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Drain and mince artichokes. Add to the bowl along with oil, vinegar, and spices; stir to combine the chimichurri.

Thinly slice steak against the grain.

To serve, divide steak and veggies between plates. Spoon chimichurri over the steak and enjoy!

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