Ribeye & Italian Herb Sauce with Spicy Sweet Mashed Potatoes

The recipe I pulled this from was originally intended for prime rib - yeah well, I couldn't find Prime rib anywhere. I researched and discovered beef tenderloin is a good sub - yeah that was too pricey. We already had ribeyes in the freezer so I took one out and used it for this meal. We rotate what kind of steak when we go to Costco - since each steak is enormous, we keep them whole and just cook 1 for the 2 of us.

I've made the sweet potatoes before and really enjoy them - the recipe can be found on my blog here:  Spicy Sweet Mashed Potatoes.

Seared Ribeye with Italian Herb Sauce

Serves 2

Ribeye & Italian Herb Sauce w/ Spicy Sweet Mashed Potatoes

ingredients

• 1 boneless ribeye steak

• 1/2 tbsp fresh rosemary, chopped

• 1 clove garlic, minced

• 1/2 Tbsp EVOO, plus 1/4 cup

• 1 cup fresh parsley leaves

• 1/8 cup fresh cilantro leaves

• 1/2 tbsp dijon

• 1 tbsp capers

• Juice of 1/2 lemon

• 1 tbsp red wine vinegar

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat the oven to 400º. Mix the rosemary, garlic & olive oil in a small bowl, then rub all over the steak on all sides & season with S&P. Let rest for 30 minutes at room temp.

2. Heat a cast iron skillet over high heat, sear the steak on one side for 5-6 minutes until charred, flip and put skillet in the oven until steak is cooked to the temp you like. I cooked mine for about 15 minutes for medium. Remove from skillet and let rest on a plate.

3. Combine the herbs, mustard, capers, lemon juice & vinegar in a food processor. Pulse to chop the herbs, while it's running slowly add the oil until the sauce looks like a pesto. Serve on top of the steaks.

The original called for fresh mint, my mint plant is dormant right now so I used cilantro which I already had in the fridge. You will have plenty of leftover sauce to dip your steak in. I served this with a salad as well with homemade croutons & blue cheese.

Enjoy!

This recipe was adapted from Cook This Not That.