Ingredients:
• 4
boneless strip or ribeye steaks (about 8 oz each)
• River Wave Foods Argentinean Chimichurri Butter*
• Salt and Pepper
Directions:
• heat a heavy bottomed non-reactive 12 inch skillet over high heat until very hot
• salt
and pepper both side of steaks
• lay steaks in pan, cooking two at a time
• reduce heat to medium high, cook until browned (about 4 minutes) and then flip meat
-4 more minutes for rare (120 degrees internal temp)
-5 more minutes for med-rare (125-130 degrees internal temp)
-6 more minutes for med (135-140 degrees internal temp)
• transfer steaks to plate and place a large dollop of chimichurri butter on each steak and allow the butter to melt. Serve immediately
*To Make Argentinean Chimichurri Butter
• Mix together the following until thoroughly combined:
• 1 stick softened butter (unsalted preferred)
• 4-5 T River Wave Foods Argentinean Chimichurri Sauce
Argentinean Chimichurri Spread and Bagette Appetizer
Ingredients:
• 6 oz whipped cream cheese
• 3-5 T River Wave Foods Argentinean Chimichurri Sauce
Directions:
• mix all ingredients thoroughly
• spread
on baguette slices and place
under a broiler for 1-2 minutes
• can be topped with boiled shrimp or slice of beef steak prior to broiling
