We're going green and throwing both Argentina and Ireland a little love with this dish. Well, we can only claim Ireland because the dish is green, but it still sounds like a yummy St. Patrick's Day meal that is bound to bring you the luck-o-the-green, not to mention a very full and happy stomach!
CHIMICHURRI SMOKED RIB EYE WITH HERB BUTTER TWICE BAKED POTATOES
PREP TIME: 5 minutes
COOK TIME: 2 hours 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 2 to 4 (depending on how big your rib-eyes are)
2 rib-eye steaks
Traeger Prime Rib Rub
Twice Baked Potatoes:
2 large potatoes, like russets
3 tablespoons butter
1/4 cup milk or half and half
1 tablespoon chives, chopped
1 green onion, chopped
2 tablespoons parsley, roughly chopped
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 to 4 drops green food coloring (optional)
1/2 cup shredded sharp cheddar cheese
Chopped chives, for garnish
1 cup italian parsley, packed
1/2 cup olive oil
2 tablespoons red wine vinegar or sherry vinegar
3 to 4 garlic cloves, peeled
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper
Optional Parmesan Roasted Asparagus side:
1 asparagus bunch, washed stalk ends trimmed
2 garlic cloves, minced
1/4 cup shredded parmesan
Salt and pepper to taste
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat the Traeger to High heat, lid closed, for 10 to 15 minutes.
Place the washed potatoes on the grill and cook for about an hour or until squeezably soft.
Remove the potatoes from the grill and turn the heat down to Smoke.
Season the rib-eyes generously on both sides with the Prime Rib Rub. After the Traeger has cooled, place the steaks on the grill grate and smoke for 1 hour.
While the steaks are smoking let the potatoes cool for about 5 minutes before handling and make the butter sauce for the potatoes.
Combine the milk, chives, green onions, parsley, salt and pepper and blend together using an immersion blender or regular blender.
If you want a more vibrant green color, add in a couple drops of green food coloring.
Add in the melted butter and keep warm the herb butter mixture warm while you prepare the potatoes. (Throw the mixture into the microwave for 30 seconds to a minute before you mix it with the potatoes.)
Cut the potatoes in half and scoop out the middle, leaving a 1/4-inch shell.
Mix together the insides of the potatoes with the green herb butter.
Scoop the potato mixture back into the hollowed potato shells and top each potato half with a couple tablespoons of the shredded cheddar cheese.
Also, if you want some more tasty green in the meal prep some parmesan-roasted asparagus to serve on the side. While the steaks are smoking drizzle them with the olive oil and toss them with minced garlic, salt and pepper and parmesan cheese.
After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High) and preheat along with a cast iron grill pan on the grill grate.
Once the Traeger has preheated put the steaks in the cast iron pan (to get that good sear) and arrange the potatoes and asparagus around the pan on the grill grate.
Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare). Cook the asparagus and the potatoes for about 15 to 20 minutes.
While everything is cooking, make the chimichurri by blending together all of the chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.
Transfer the steaks, asparagus and potatoes to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri and enjoy your green dish of good luck!
Chimichurri Rib Eyes Recipe.docx (13.49 kb)