Chimichurri Ribeye Filet with Blistered Tomatoes & Burrata | Wild Fork
Medium
Prep Time 5 MinCook Time 22 MinServings 4-6
An elevated plate for entertaining: seared Chimichurri Ribeye Filet over creamy burrata and blistered cherry tomatoes, finished with chimichurri sauce.
INGREDIENTS
2 cups cherry tomatoes
1 ball burrata, torn
2 tbsp olive oil
1/4 cup chimichurri sauce
LET'S GET COOKING!
1) Sear tomatoes in olive oil over high heat 4-5 minutes, tossing, until blistered and just bursting; remove and set aside.
2) In the same pan, sear steaks 4-6 minutes per side to medium-rare.
3) Rest steaks 5 minutes.
4) Plate torn burrata alongside blistered tomatoes.
5) Slice steak and arrange over the burrata; finish everything with chimichurri sauce.