2 tablespoons Dried Chimichurri Seasoning
5 tablespoons Extra Virgin Olive Oil, divided
6 medium Yukon Gold Potatoes, scrubbed and quartered
1 tablespoon fresh Rosemary, minced
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon fresh Italian Parsley, chopped
1 bag Spinach
2 tablespoons garlic, minced
½ cup Chicken Stock
4 Slagel Farms Ribeyes (12 oz. each)
Preheat oven to 450 degrees F. In a small bowl, stir together the dried chimichurri seasoning with 2 tablespoons of Extra Virgin Olive Oil. Set aside to rest, 15 minutes.
On a large rimmed baking sheet, toss potatoes with 1 tablespoon of Extra Virgin Olive Oil, rosemary, salt and pepper. Bake for 15 minutes, stir, and continue cooking for another 15 minutes or until desired crispiness. Sprinkle with parsley.
Oil a large sautè pan with 1 tablespoon of Extra Virgin Olive Oil, set to medium-high heat. Season the Ribeyes with salt, pepper, and a pinch of the dried chimichurri seasoning. Add the Ribeyes to the pan and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done beef , cover the pan and continue cooking for 2 minutes.)
Heat 1 tablespoon of Extra Virgin Olive Oil in medium skillet over medium-high heat. Add spinach and garlic, cooking for 2 minutes. Begin adding (little by little) the chicken broth, stirring to deglaze the bottom of pan- continue cooking for one more minute. Remove from heat, and spritz with lemon.
Give the chimichurri sauce a stir, and drizzle on top of the meat- with a side of crispy potatoes and sauteed garlic spinach. Enjoy!