Ribeye With Fava Beans & Chimichurri
by Colby Garrelts, Chef , Bluestem, Kansas City, Mo.
- 2 (14-ounce) Certified Piedmontese ribeye steaks
- 1 tablespoon olive oil
- 2 teaspoons coarse salt
Season steaks on both sides with salt and pepper. Heat olive oil in a large, heavy skillet over high heat until very hot, about 2 minutes. Add the steaks and sear until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to a cutting board and let rest 10 minutes.
- 8 cloves garlic
- 1 shallot
- 2 tablespoons capers
- ¼ cup sherry vinegar
- 1 teaspoon salt
- ½ cup water
- 4 bunches flat leaf parsley, leaves only
- ½ cup olive oil
In a blender, combine the garlic, shallot, capers, vinegar, salt, water, and parsley and pulse until coarsely chopped. With the blender running, drizzle olive oil and puree until a thick emulsion forms. Divide the sauce between four small ramekins and reserve until ready to serve.
- 1 cup cooked and chilled fava beans
- 4 thin slices country ham
- 4 spring onions, sliced in half lengthwise
- 2 tablespoons grapeseed oil
- 2 tablespoons butter
- Salt and pepper, as needed
Heat the grapeseed oil in a large skillet over medium low heat. Place the onions cut-side down, in the skillet. Cook them until they start to caramelize and soften, about 20 minutes. Remove the onions from the pan and reserve.
Just before serving, gently melt the butter in a large sauté pan over medium-low heat. When the butter starts to slowly bubble, add the onions and the fava beans. Gently toss them in the warm butter for 20 seconds, then add the ham. To serve, slice the ribeye steaks and divide them among 4 plates. Divide the ham and vegetables between the 4 plates and serve with a ramekin of the Chimichurri.
Pairing: Go with a Barolo here, as the acidity works nicely with the rich herb flavor of the Chimichurri. A full, hoppy India Pale Ale would work well for the same reason.