Grilled Ribeye Steaks with Boursin I Should Clarify in These Ideas That

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Grilled ribeye steaks with Boursin I should clarify in these ideas that when I say "grilled ribeye with boursin" a key component is that the cheese is spread over the steak while it is resting so it melts onto and into the steak creating this beautiful union of herbaceous goodness and meaty bliss that is indeed one of the world's greatest pleasures. ● 2 10 oz boneless ribeye steaks ● 1 tablespoon extra virgin olive oil ● ½ tablespoon kosher salt ● ¼ tablespoon cracked black pepper ● 2 oz Boursin garlic and fine herbs cheese ● 2 tablespoons chimichurri vinaigrette ● ½ lb baby spinach ● 4 ¼” thick slices ripe beefsteak tomato ● 4 ⅛ ” thick slices red onion ● Kosher salt and freshly ground to taste Pre-heat a gas or charcoal grill to high. Season your steaks with salt and pepper and lovingly caress them with extra virgin olive oil. When the grill is ready, place the steaks over the hottest spot and allow to cook for 2 minutes before rotating 45 degrees. Once another 2 minutes have passed flip the steaks and repeat. Remove from the grill and spread the bourin evenly over the steaks and allow to rest. To assemble, toss the spinach with 1 tablespoon chimichurri vinaigrette. Place the steak on a plate then the tomato and red onion next to it.. Place the spinach salad on top and season with salt and pepper. Garnish the plate with the remainder of the chimichurri. CHIMICHURRI VINAIGRETTE ● 1 cup flat-leaf parsley leaves (from about a bunch), very finely chopped (no stems!!) ● 2 garlic cloves, very finely chopped ● 1 teaspoon finely chopped fresh oregano leaves ● 1/3 cup red wine vinegar ● 1 teaspoons kosher salt ● ½ teaspoon freshly ground black pepper ● ½ teaspoon dried red pepper flakes ● ¾ cup extra-virgin olive oil INSTRUCTIONS 1. In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight. 2. (When I’m pressed for time, I’ve been known to throw everything in the food processor and pulse it a few times instead of doing all that fine chopping.) .

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