Dishing Up the Dirt

Rib-Eye Steaks with Radish Greens Chimichurri Sauce

This is hands down one of the best meals we’ve had this spring. The char of a hot grill brings out the wonderfully bold beef flavor of the steak and the bright and zesty chimichurri sauce is a lovely compliment. We grilled our steaks alongside the radishes from my last post  for a simple, seasonal meal. This is one of those recipes that comes together in a flash but can wow everyone at the dinner table. We get our beef from our favorite rancher (hi Tim!!) at the farmers market every week and I love having it on hand so our dinners can be made from ingredients that are not only grown by us but our neighbors too. I honestly treasure sitting down at the dinner table and knowing that everything on our plates comes from us or our dear friends. It’s a pretty radical feeling and we’re so grateful to all of the hard working farmers and ranchers who nourish us and our community. Go team!!!

I hope you all enjoy this tasty recipe as much as we do. Pair with your favorite light wine and a good dinner date and you’ve got yourself a wonderful evening ahead of you.

Cheers from Tumbleweed Farm.

 

Rib-Eye Steaks with Radish Greens Chimichurri Sauce

Prep Time: 25 minutes    Cook Time: 15 minutes    Serves: 4

Radish Greens Chimchurri Sauce Grilled Steaks + Radishes
  • 4 bone-in rib-eye steaks (about 1 pound each and about 1 inch thick)
  • 1 bunch of radishes (with greens) sliced in half
  • olive oil
  • salt and pepper

Preparation

  1. Prepare the chimichurri sauce from the link above and set aside.
  2. Place the steaks on a plate and generously season them with salt and pepper. Keep them at room temperature for 25 minutes. Heat an outdoor grill to high heat and oil the grates. Toss the radishes with a little olive oil. Place the steaks and radishes directly on the grill grates and cook the steaks for about 4 minutes per side (for medium rare) and the radishes for about the same amount of time per side (or until lightly charred and crisp tender).
  3. Serve the steaks and radishes with the chimichurri sauce and enjoy warm or at room temperature.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from grill to grill


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4 thoughts on “Rib-Eye Steaks with Radish Greens Chimichurri Sauce

  1. dana says:

    I was just wondering if you could eat the greens! Look at you go. xoxo

  2. Bianca says:

    excellent recipe !

  3. Peter Dowd says:

    I have made a lot of chimichurris and this one may be the best. The radish greens add a special quality. Rather than rib eye, we used grass fed hanger sliced thin. We are nearing the end of radish season here in Minnesota so our radishes are getting large. Cooking time for them was a bit longer than stated in this recipe and the stand-alone grilled radish recipe.

    This recipe will be a go to during radish season. Thank you Andrea!!!

    1. Andrea says:

      love it! So happy you enjoyed this as much as we do!

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