Short Rib Steaks with Chimichurri
Cut the bone and fat away from meaty beef ribs and you’re left with narrow and succulent steaks perfect for grilling. If desired, ask Marsh’s expert butchers to trim the short ribs.
- 20 min.
- 15 min.
- Trim bones and fat from short rib meat; let steak stand at room temperature 15 minutes. Discard bones and fat. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
- For the rub, in a small bowl combine salt, pepper, chile powder, garlic powder and cumin.
- Rub steaks with olive oil and rub. Grill steaks for 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through. Check the temperature in the thickest part of the steak. Transfer steaks to a platter and cover loosely with foil; let rest 10 minutes. Slice and serve with Chimichurri Sauce or Chimichurri Rojo Sauce.
CHIMICHURRI SAUCE: In a food processor, combine 1 cup chopped fresh cilantro, 1 cup chopped fresh parsley, ⅓ cup white wine vinegar, 4 chopped cloves garlic, ½ teaspoon kosher salt, ½ teaspoon ground cumin and ½ teaspoon crushed red pepper. With processor running, drizzle in ¼ cup olive oil until mixture is finely chopped.
CHIMICHURRI ROJO SAUCE: In a bowl combine 1 cup red wine vinegar, 2 tablespoons tomato paste, 2 tablespoons minced garlic, ½ teaspoon kosher salt, ½ teaspoon ground cumin and ½ teaspoon crushed red pepper. Whisking vigorously, drizzle in ¼ cup olive oil until well-combined. Stir in ½ cup finely chopped tomato and ¼ cup finely chopped fresh parsley.
Marsh salad pairing: Serve these steaks with Mediterranean Pasta Salad.
Nutrition facts per serving: 825 calories, 79 g fat, 29 g saturated fat, 0 g trans fat, 129 mg cholesterol, 981 mg sodium, 2 g carbohydrates, 1 g fiber, 0 g sugar, 25 g protein. Daily Values: 11% vitamin A,
5% vitamin C, 3% calcium, 17% iron.