Grilled Ribeye with Chimichurri, Roasted Sweet Potatoes, and Sautéed Broccolini

Ingredients

FOR THE RIBEYE

FOR THE CHIMICHURRI

FOR THE ROASTED SWEET POTATOES

FOR THE SAUTÉED BROCCOLINI

Steps

1. Step 1

   Preheat grill to medium-high heat. Season ribeye steaks with salt and pepper.

   • 2ribeye steaks
   • 1 tspsalt
   • ½ tspblack pepper

2. Step 2

   Grill ribeye steaks for 5-6 minutes per side, or until internal temperature reaches 130°F for medium-rare. Let rest for 5 minutes.

   • 2ribeye steaks

3. Step 3

   Combine parsley, oregano, garlic, and red pepper flakes in a bowl. Stir in red wine vinegar and olive oil to make chimichurri sauce.

   • 1 cupfresh parsley
   • ¼ cupfresh oregano
   • 3 clovesgarlic cloves
   • ¼ tspred pepper flakes
   • 2 tbspred wine vinegar
   • 2 tbspolive oil

4. Step 4

   Toss sweet potatoes with olive oil, salt, and pepper. Roast in the oven at 425°F for 20-25 minutes, or until tender and caramelized.

   • 2sweet potatoes
   • 2 tbspolive oil
   • 1 tspsalt
   • ½ tspblack pepper

5. Step 5

   Sauté broccolini in olive oil with salt and pepper until tender, about 3-5 minutes. Squeeze with lemon juice before serving.

   • 1 bunchbroccolini
   • 2 tbspolive oil
   • 1 tspsalt
   • ½ tspblack pepper
   • 2 tbsplemon juice