This delicious chimichurri sauce is so summery and colorful, and the ribeye is a classic crowd pleaser, making this the perfect combination for a summer BBQ dinner under the stars! Pairs wonderfully with our Rutherford Cabernet Sauvignon.
1 bunch cilantro
1 bunch parsley
2 ea garlic cloves
2 tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
3 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tbsp salt
4 ea 10-12 oz. bone-in ribeye
2 cups wild mushrooms (chanterelle or morels)
2 tbsp butter
6 ea corn, cut off the cob
1 ½ cup fava beans, blanched & peeled
salt and pepper to taste
drizzle of Round Pond Chili Olive Oil
For chimichuri sauce, place cilantro, parsley, garlic, Sangiovese Vinegar, Italian Olive Oil, and salt in a blender & puree.
Bring steaks to room temperature and season with salt and pepper. Grill to desired doneness.
Whilst steaks are cooking, heat a sauté pan and put butter and mushrooms in and cook for about 1 minute before adding corn and fava beans. Continue cooking succotash until corn is tender. Place a few spoonfuls of succotash on a plate and top with ribeye. Spoon a bit of the chimichurri sauce on top, drizzle with Chili Olive Oil, garnish with chopped parsley and enjoy!