Breakneck Ridge Farm
Breakneck Ridge Farm Cookbook

Recipe of the Month
RIBEYE CHIMMICHURI

Directions:

Heat oven to 400 degrees.

Heat a small amount of vegetable oil in a sauté pan over high heat.

Sprinkle Kosher salt and fresh ground black pepper onto both sides of the steak. When oil is very hot and starts to smoke, carefully place steaks in the pan and sear both sides until well browned. Transfer steaks to a foil lined baking sheet pan and place into the oven. Continue to cook to desired temperature, about 4-5 minutes for medium rare. When the steaks are done, remove from the oven and allow them to rest for 5-10 minutes. Spoon the sauce over the steak just before serving.

    Chimmichuri Sauce (Argentinean Garlic Herb Sauce)
  • 4 cloves of garlic
  • 1 tsp. Kosher salt
  • 1 bunch flat leaf parsley, stemmed & chopped
  • 1 tsp. dried oregano
  • 1 small carrot, finely grated
  • 1/2 tsp. freshly ground black peppercorns
  • 1/2 tsp. dried red chile flakes
  • 1/2 tsp. grated lemon zest
  • 5 Tbsp. white wine vinegar, more to your taste
  • 5 Tbsp. cold water
  • 1 cup extra virgin olive oil
Chop garlic then mash into a paste. Place garlic in a bowl and add the parsley, oregano, carrot, black pepper, chile flakes, and lemon zest and mix thoroughly. Add the water and the vinegar and mix well. Slowly add in the oil while whisking constantly. Taste and adjust seasonings as necessary. Mix should be highly seasoned. This sauce can be prepared several hours ahead of time and will keep for several days if refrigerated.
42 BISON WORLD JANUARY-FEBRUARY-MARCH 2007


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