Honey Chipotle Ribeye with Buttery Smashed Yukon Gold Potatoes & Chimichurri
Serves 4
Prep time 20 minutes
Cook time 15 minutes plus 2-3 minutes for resting
Cilantro chimichurri
1 bunch cilantro, washed
3-4 green onions
Juice of 1 lime
1 cup olive oil
Salt and pepper to taste
Honey chipotle sauce
1 7-ounce can of chipotle peppers in adobe sauce
1/4 cup honey
2-3 tablespoons soy sauce
2 cloves fresh garlic
Juice and zest of one lime
2 green onions, root ends removed
Salt and pepper to taste
Yukon gold potatoes
3 pounds washed Yukon gold potatoes
1 cup heavy cream
1/2 cup butter
1/2 cup potato water
Salt and pepper to taste
Ribeye
2 pounds boneless ribeye steak, room temperature (could be one large steak or 2 one-pound steaks)
3 tablespoons butter
Salt and pepper to taste
1. Place all cilantro chimichurri ingredients into the work bowl of your food processor and pulse several times until sauce comes together. Set aside.
2. Rinse the work bowl of the food processor and add all the honey chipotle sauce ingredients. Whirl on low until smooth. Set aside.
3. Fill a large pot with the Yukon gold potatoes and cover with cool water. Bring to a boil.
4. Heat your pellet smoker to 350 degrees. Season your steak generously with salt. Grill room temperature steak until it reaches medium rare.
5. Meanwhile heat a skillet over medium-high heat. Melt butter and add the grilled steak. This is a reverse sear. You aren’t cooking the steak, but you are caramelizing or searing the outside. Sear the steak in butter 1-2 minutes, then add half the chipotle sauce to the skillet. It will sizzle and sputter. Cook for an additional minute, turning often to coat the steak in the glossy sauce.
6. Remove the steak and allow to rest before slicing.
7. Once fork tender, drain the Yukon golds and smash them with the cream, butter, and cooking water.
8. To serve, slice the steak and place it on a bed of potatoes. Drizzle the pan drippings onto the steak and drizzle the chimichurri over the top. Serve immediately.
