Prebiotic Herb-Crusted Ribeye with Chicory Salad

How to Make Prebiotic Herb-Crusted Ribeye with Chicory Salad

1. 1

   Step 1: Make the garlic-leek chimichurri (make-ahead)

   In a food processor or by hand, finely chop the parsley, garlic and the white part of the leek. Transfer to a bowl and whisk in the olive oil, red wine vinegar and the combined kosher salt & black pepper until emulsified. Taste and adjust salt or vinegar; refrigerate the chimichurri up to 48 hours (bring to room temperature before using). Reserve about 2–3 tablespoons per steak for the herb crust and the rest for serving.

   For this step

   • 1 tsp (combined)Kosher salt & freshly ground black pepper (combined)
   • 1 cup, packedFresh flat-leaf parsley, packed
   • 4 clovesGarlic cloves (peeled)
   • 1 smallLeek (white and pale green part), thinly sliced
   • 1/2 cupExtra-virgin olive oil
   • 2 tbspRed wine vinegar
   
2. 2

   Step 2: Prep steaks and build the herb crust

   Remove steaks from the refrigerator 20–30 minutes before cooking and pat dry. Lightly brush both sides with a little of the chimichurri (about 2–3 tablespoons each) to form an herb crust; if you like a stronger crust, press an extra tablespoon on each side. Let the crust set while you preheat your grill or skillet.
   
3. 3

   Step 3: Grill or stovetop sear the ribeyes

   Preheat a gas grill to medium-high (450–500°F / 230–260°C) or heat a heavy cast-iron skillet over high heat until smoking. Sear steaks 4–5 minutes per side for 1-inch-thick steaks (aim for 125–128°F / 52–53°C when you pull for medium-rare), or 5–6 minutes per side for 1½-inch steaks. Flip once; do not press. If using a skillet, tilt and spoon a little of the rendered juices over the steaks for extra flavor.

   For this step

   • 4 eachRibeye steaks (about 10–12 oz / 280–340g each)
   
4. 4

   Step 4: Rest and carryover cooking

   Transfer steaks to a cutting board and loosely tent with foil; rest 8–10 minutes. Carryover will raise the internal temperature ~5–8°F (3–4°C), bringing medium-rare to about 130–135°F (54–57°C). Resting also lets the herb crust set so it won't fall off when you slice.
5. 5

   Step 5: Make the chicory-and-red-onion salad

   While steaks rest, thinly slice the chicory and red onion and place in a bowl. Toss with 2–3 tablespoons of the reserved chimichurri and, if needed, an extra drizzle of olive oil to taste. Season lightly and let the salad sit a few minutes so the chicory softens slightly—this bright, bitter salad cuts through the richness of the ribeye.

   For this step

   • 2 headsChicory (Belgian endive and/or radicchio), trimmed and halved
   • 1 smallRed onion, very thinly sliced
   
6. 6

   Step 6: Slice, plate and serve

   Slice steaks thinly against the grain into 1/4-inch slices and arrange on warmed plates. Spoon additional chimichurri over the steak and serve alongside the chicory salad. Tip for entertaining: make the chimichurri a day ahead and chill; bring it to room temperature to press onto steaks and to dress the salad for fast, relaxed service.
   

1. In a food processor or by hand, finely chop the parsley, garlic and the white part of the leek. Transfer to a bowl and whisk in the olive oil, red wine vinegar and the combined kosher salt & black pepper until emulsified. Taste and adjust salt or vinegar; refrigerate the chimichurri up to 48 hours (bring to room temperature before using). Reserve about 2–3 tablespoons per steak for the herb crust and the rest for serving.
2. Remove steaks from the refrigerator 20–30 minutes before cooking and pat dry. Lightly brush both sides with a little of the chimichurri (about 2–3 tablespoons each) to form an herb crust; if you like a stronger crust, press an extra tablespoon on each side. Let the crust set while you preheat your grill or skillet.
3. Preheat a gas grill to medium-high (450–500°F / 230–260°C) or heat a heavy cast-iron skillet over high heat until smoking. Sear steaks 4–5 minutes per side for 1-inch-thick steaks (aim for 125–128°F / 52–53°C when you pull for medium-rare), or 5–6 minutes per side for 1½-inch steaks. Flip once; do not press. If using a skillet, tilt and spoon a little of the rendered juices over the steaks for extra flavor.
4. Transfer steaks to a cutting board and loosely tent with foil; rest 8–10 minutes. Carryover will raise the internal temperature ~5–8°F (3–4°C), bringing medium-rare to about 130–135°F (54–57°C). Resting also lets the herb crust set so it won't fall off when you slice.
5. While steaks rest, thinly slice the chicory and red onion and place in a bowl. Toss with 2–3 tablespoons of the reserved chimichurri and, if needed, an extra drizzle of olive oil to taste. Season lightly and let the salad sit a few minutes so the chicory softens slightly—this bright, bitter salad cuts through the richness of the ribeye.
6. Slice steaks thinly against the grain into 1/4-inch slices and arrange on warmed plates. Spoon additional chimichurri over the steak and serve alongside the chicory salad. Tip for entertaining: make the chimichurri a day ahead and chill; bring it to room temperature to press onto steaks and to dress the salad for fast, relaxed service.