Spanish-Style Chimichurri Butter Rib-Eye
with Patatas Bravas, Romesco Bell Peppers & Pan Con Tomate
- Soy
- Wheat
- Eggs
- Milk
For a truly showstopping meal, look no further. This Spanish-inspired feast stars a super flavorful, juicy grass-fed rib-eye steak, which you’ll pair with an herby green chimichurri butter. But that’s not all: To complete this occasion-worthy meal, you’ll serve the steak alongside patatas bravas, bell peppers and romesco sauce, and crisp pan con tomate.
Ingredients
2.5 ounce
Marinara Sauce
6 tablespoon
Romesco Sauce
1 teaspoon
Smoked Paprika
1 tablespoon
Fry Seasoning
1 unit
Tomato
1 teaspoon
Garlic Powder
2 ounce
Chimichurri
¼ ounce
Cilantro
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
16 ounce
Grass-Fed Rib-Eye Steak
2 tablespoon
Mayonnaise
(Contains: Eggs)
16 ounce
Potatoes
1 unit
Lemon
2 unit
Green Bell Pepper
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter(4 TBSP for 4) in a small microwave-safe bowl and bring to room temperature. Wash and dry produce. • Quarter lemon. Dice potatoes into ½-inch pieces. Halve, core, and thinly slice bell peppers into strips. Roughly chop cilantro. • Grate tomato on the largest holes of a box grater over a separate small bowl; discard any excess skin. (TIP: Trim stem end from tomato to make grating easier!) Add a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper (for 4, spread potatoes out across entire sheet). Roast on top rack for 5 minutes (you'll add more to the sheet then). • Meanwhile, pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes.
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully transfer steak to opposite side of sheet (for 4 servings, leave potatoes roasting; transfer steak to a second baking sheet and roast on middle rack). Return to top rack and roast until potatoes are browned and tender and steak is cooked to desired doneness, 10-15 minutes. Reserve pan used for steak. • While steak and potatoes cook, toast sourdough until golden; halve on a diagonal. • Once steak is done, transfer to a cutting board and cover with foil to keep warm.
• Heat a drizzle of oil in pan used for steak over medium-high heat. Add bell peppers and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Remove from heat. Stir in romesco sauce until peppers are fully coated.
• In a third small bowl, combine marinara, paprika, half the garlic powder, and 2 TBSP olive oil (4 TBSP for 4 servings). • To bowl with softened butter, stir in chimichurri until combined. TIP: If butter is not yet softened, microwave for 5-10 seconds.
• Strain grated tomato through a fine-mesh strainer (discard excess liquid). Return tomato to bowl; stir in half the cilantro, remaining garlic powder, and 1 TBSP olive oil (2 TBSP for 4 servings). Spoon over toasted sourdough. • Slice steak crosswise. • Place steak and bell peppers on a serving platter; top steak with chimichurri butter. Place roasted potatoes in a serving bowl; top with tomato sauce, a drizzle of mayonnaise, and remaining cilantro. Serve family style with pan con tomate on the side.
*Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's unique flavors, especially the chimichurri and romesco sauce. Some found the combination overwhelming.
- Ease of prep: Several noted it was time-consuming and complex, with multiple steps and sauces to prepare.
- Suggestions: Consider simplifying the recipe by focusing on the steak and chimichurri. Try using fresh garlic instead of powder for more authentic flavor.
- Portions: Some felt the steak was too thick; consider using two thinner cuts for easier cooking and serving.
- Steak quality: Opinions varied widely; some praised the tenderness, while others found it tough or fatty. Adjust cooking time as needed.
Reviews from our home cooks
Even a month after having this, this is the best meal I've ever had in my LIFE. As someone who is a huge foodie, this hit all the right spots, and I had zero carb-guilt on top of it. Not a lot of meals can even touch that, so please do not ever, ever discontinue this recipe. I downloaded it and saved it in more than one place, and kept my recipe card! I've been remaking the tomato based side since I tried it. I wish I knew how to replicate the romesco sauce for the green bell peppers as well, because that took a rather boring veggie and made it out to be more like a main course. And of course, the rib-eye was awesome, and the buttery chimichurri sauce was absolutely mouthwatering. Hoping to find a replica for that individual recipe as well. Thank you! Please keep this in rotation!
This ribeye was thick, well marbled and the best I have had in a long time! It was so delicious and tender. I LOVED the chimichurri. The rest of the recipe was overly complicated. Who grates a tomato? The steak and chimichurri steal the show.
There were alot of different tastes in this recipe, sauces, seasonings - almost too much. It was very time consuming to prep and cook. Took around 90 minutes.
A little more complicated than some of the others but OUTSTANDING!! Fantastic flavors all throughout!!
Amazing dinner!! Ribeye was tender & delicious. Great flavors in this dish. Would definitely order again
10/10 ' took long to cook but so worth the wait. Amazing dish!
Steak was super tender... lots of flavors... took a bit longer but worth it
No need butter for chimichurri sauce it's too rich salty wellvould be my margarine type used Other than that excellent
Wish the steak was two thinner 8oz steaks. Did not enjoy the steak as it was. Rib eye was leaner than I prefer and more like a sirloin...which was unfortunate and more dense than I prefer. Rib eyes are supposed to have more than a small bit of fat, Please don't trim them so much. Rest of the meal was a bit salty in preparation, prepared a written.
Was amazing. Large quantity. But the one pepper had soft area. 😢
