Rib-eye Steaks With Chimichurri And Roasted Sweet Potatoes Recipe

For the chimichurri:

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and 1⁄2 tsp. pepper. While pulsing the food processor, drizzle in 1⁄2 cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside. ~~

For potatoes:

Preheat oven to 350 degrees. Place peeled and sliced potatoes in bowl and drizzle lightly with oil. Season with salt and pepper and toss to coat.

Transfer slices to a parchment lined baking sheet. Sprinkle each slice with a tiny bit of brown sugar (as if you were sprinkling salt on them). Place fresh rosemary around potatoes and bake for 25 minutes then flip and bake an additional 10 minutes (or until nicely caramelized). Keep warm while you grill the steaks. ~~

For the ribeye steaks:

Season the steaks all over with salt. Grill steaks over a hot charcoal grill, flipping once, until medium rare, about 8–10 minutes total. Transfer steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Serve steak with the chimichurri sauce and roasted sweet potatoes.