Recipe courtesy of Bobby Flay
Episode: Extreme Flavor
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Grilled Rib Eye Steak with Mango Chimichurri
Total:
50 min
Prep:
15 min
Inactive:
25 min
Cook:
10 min
Yield:
1 serving
Level:
Easy
Total:
50 min
Prep:
15 min
Inactive:
25 min
Cook:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

Mango Chimichurri:
Rib Eye Steak:

Directions

Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.

Preheat the grill to high.

For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.

For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.

Top each steak with a large dollop of the Mango Chimichurri and serve.

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