Lunchbreak: Chefs Craig Couper and Kennieth Hunter make rib eye steak with chimichurri

Michael Jordan’s Steakhouse
Intercontinental Hotel
505 N. Michigan Avenue
Chicago
www.icchicagohotel.com

Grass Fed Ribeye Steak

Ingredients:
4 12 oz  Raincrow Ranch Grass Fed Ribeye Steaks
1 cup chimichuri
2 cups warm mushroom salas
2 Tablespoons Kosher salt
1 Tablespoon fresh ground pepper
watercress leaves

Directions:
Season steak with salt and pepper.  Grill to desired temperature.  Heat mushroom salad gently in sauté pan.  Place steak in the center of plate and top with warm mushroom salad.  Drizzle chimichuri around the plate, garnish with watercress.

Chimichuri

Ingredients:
1/3 cup chopped parsley
1/3 cup chopped cilantro
2 cloves minced garlic
2 oz extra virgin olive oil
1 pinch red pepper flakes
1 tsp salt
2 oz red wine vinegar

Directions:
Gather all ingredients, mix in a bowl until all ingredients are blended.

Warm Mushroom Salad

Ingredients:
1 lb oyster mushrooms, trimmed
4 oz extra virgin olive oil
1 leak, cleaned and sliced thin
2 oz aged sherry vinegar
1/2 bunch parsley, chiffonade
1 tsp salt

Directions:
Toss mushrooms with salt and half of oil and place in a 450 degree oven until edged begin to brown.  Remove. Heat remaining oil in a sauté pan and gently sauté leeks for one minute. Toss all ingredients and keep in a warm place until ready to serve.

 

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