Rib-eye Steak with Chimichurri Sauce Recipe

Make the green chimichurri sauce: place all ingredients in the bowl of a food processor. Purée for a few seconds until saucy. Taste and adjust seasoning. Set aside.

Make the red chimichurri sauce: place all ingredients and 1 tablespoon vinegar in a medium saucepan. Cook over medium-low heat, uncovered, for 30 to 40 minutes or until bell pepper is tender and water has evaporated. Add remaining vinegar halfway through cooking. Taste and adjust seasoning. Set aside.

Make the olive-garlic rice: heat oil in a wok. Sauté garlic until lightly browned. Add rice and mix well. Season lightly with salt. Turn off heat. Add black olives and parsley; mix well. Set aside and keep warm.

Pat steaks dry. Season generously with salt and pepper on both sides. heat a cast iron or heavy-bottomed pan until smoking. Add oil. Sear steak, one at a time, for 11/2 minutes on each side for medium doneness. Remove from pan and let rest for 5 minutes. (You can also cook the steaks on a grill: grill steaks on a charcoal grill over high heat for 2 to 3 minutes on each side for medium doneness. Remove from grill and let rest for 5 minutes).

Arrange beef on a plate and serve with olive-garlic rice and chimichurri sauces on the side.