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Cowboy Steak With Herb-Roasted Potatoes & Chimichurri

Cowboy Steak With Herb-Roasted Potatoes & Chimichurri

Serves 4

    Pickled Red Onion

    • 1 red onion, julienne
    • Juice from 1 lime

    In a non-reactive bowl, combine red onion with lime juice. Mix every once in a while for 2 hours.


      • 3 tablespoons red wine vinegar
      • 3 tablespoons garlic, minced
      • 2 tablespoons oregano, chopped
      • ¼ cup chopped parsley
      • ½ cup olive oil
      • 2 teaspoons red pepper flakes
      • Salt and pepper to taste

      In a small sauté pan, combine oil and garlic over low heat. Once golden brown, strain and cool the garlic and the oil. Once cool, combine and mix the parsley, red wine vinegar, toasted garlic, oregano, red pepper flakes, olive oil, salt, and pepper. Set aside.


        • 4 Certified Piedmontese cowboy cut ribeye steaks
        • Salt and pepper
        • 4 tablespoons butter
        • 4 sprigs thyme
        • 4 cloves garlic, unpeeled

        One hour before you plan on cooking, removed the steaks from the refrigerator and liberally with salt and pepper. Let rest at room temperature until ready to cook.

        Preheat the oven to 400°F (on the convection setting with high fan). Heat two large cast iron pans over high heat. Sear the steaks on one side for 2 minutes, then flip. Add 2 tablespoons of butter, 2 sprigs of thyme, and 2 cloves of garlic to each pan. Transfer the steaks to the oven and roast for 3 to 4 minutes. Remove the steaks once they register 115°F for rare (they will carry over to medium-rare), or longer for desired doneness. Let the cowboy steaks rest for 15 minutes before serving.

          Herb-Roasted Potatoes

          • 1 pound fingerling potatoes
          • Drizzle of olive oil
          • Salt and pepper
          • 4 sprigs thyme
          • 3 sprigs rosemary
          • ¼ cup chopped parsley
          • ¼ cup chopped chives
          • Zest from 1 lemon

          Preheat the oven to 400°F. place an oven-proof skillet inside. Cut the potatoes in half and toss with oil, salt, pepper, thyme, and rosemary. Transfer to the skillet in the oven and roast until golden and fork tender, about 10 minutes. Remove from oven and toss with chopped parsley, chives, and lemon zest.

            Spicy Green Beans & Okra

            • 1 pound green beans
            • 1 pound okra
            • Drizzle of olive oil
            • ½ cup bread crumbs
            • 2 teaspoons red pepper flakes
            • Juice from 1 lemon

            Toss green beans and okra with oil, salt, and pepper. On a hot grill or grill pan, grill each side for 30 seconds to 1 minute. Transfer to a mixing bowl and toss with bread crumbs, red pepper flakes, and lemon.

            Pairing: Malbec