Cast-Iron Steak w/ Chimichurri + Herbed Squash & Kale

Steak can be daunting for many but this juicy cast iron steak is delicious and simple to make! Accompanied by a medley of fresh vegetables, including squash and kale, and adorned with a delectable chimichurri topping, this ribeye experience ascends to a heightened plane of refinement.

The Steak:

• 1 ribeye steak 
•  ½  teaspoon salt 
• ¼ teaspoon black pepper
• 3 tablespoons butter 

 

Squash and Kale: 

• 1 cup sliced zucchini 
• 2 cups kale 
• ¼ teaspoon salt 
• 1 clove garlic 

 

Chimichurri: 

• 2 cloves garlic, finely chopped 
• 1 shallot, finely chopped
• 1 jalapeño, finely chopped 
• ½ cup red wine vinegar 
• 1 teaspoon salt 
• ½ cup finely chopped flat leaf parsley 
• ¼ cup finely chopped cilantro  
• Pinch crushed red pepper flakes 
• ¾ cup olive oil

 

INSTRUCTIONS:

1. Pull steak from fridge and let reach room temperature (30 - 1hr) 
2. While the steak sits, throw together the chimichurri. Add all of the ingredients to a bowl and stir until ingredients are all combined. Salt more to taste if needed.
3. Pat steaks dry and salt and pepper generously. 
4. Get a medium sized cast iron skillet to medium-high heat and place butter in the pan until simmering.
5. Carefully place the steak in the pan and cook for about 4 minutes each side depending on thickness of steak. try to not move or lift the steak while it is on its sides to create an evenly browned steak.
6. If using a meat thermometer make sure the thermometer reads 135°F for a perfectly medium rare to medium cooked steak.
7. Once the steak is removed, let rest. 
8. While the steak is resting, throw the chopped garlic, zucchini and kale into the cast iron used for the steak.
9. Salt the veggies and stir until evenly cooked (about 10 minutes)
10.  Once the veggies are done cooking, lay them evenly over a platter. 
11. Slice the steak and set atop over the zucchini and kale medley. 
12. Top with the fresh chimichurri, rough chopped parsley and maybe a pinch of salt for garnish!