Ribeye with Early Summer Succotash & Chimichurri Sauce


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!

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

Want a Peek Behind the Curtain?

Sign up for THE FEED for new features every other week.