Chimichurri Rib Eye
2 Rib Eye Steaks
1 c water
1 T coarse salt
1 c packed parsley, minced
1 c packed oregano, minced
2 t red pepper flakes
1/4 c red wine vinegar
1/2 c olive oil
2 garlic cloves, minced
Bring water and salt to a boil. Remove from heat and let cool.
Mix parsley, oregano, red pepper flakes and garlic. Stir in oil and red wine vinegar. Pour salt water in.
Next you can marinate the steak in it or salt and pepper the steak and use the chimichurri as a sauce.
Cook steak to your preference, med rare for me, and serve.
3 large potatoes
6 bay leaves
3 T butter
Salt and Pepper
Preheat oven to 425. Slice potatoes in a large rectangle, making sure no skin remains. This will produce a lot of waste which I turned into French Fries for tomorrow.
Use a mandolin or some mad knife skills to cut potatoes 1/8th inch thick. With 1 T butter brush pan. Stack potatoes and fan them out on a baking sheet. Brush with remaining melted butter, place bay leafs partially covered by a potato and sprinkle with salt and pepper.
Bake for 1 hour, turning pan half way through.