Grilled RIb Eye Steak Serve With Chimichurri Sauce And Vegetable Succotash.

2 pounds rib eye steak
salt and pepper

• Season the rib eye steaks liberally with salt and pepper, Grill to your desire doneness.


• Let the steak rest for couple of minutes before serving. Serve with chimichurri sauce and vegetable succotash

Chimichurri Sauce:
1/2 cup very finely chopped parsley
1 tablespoon very finely chopped fresh oregano
1 clove garlic, minced
1 tsp red pepper flakes
salt
ground black pepper
1/4 cup vegetable oil
1/2 cup red wine vinegar

• Put all ingredients in a bowl and mix well.

Vegetable Succotash:
1 small onion, chopped
1 red bell pepper, diced
2 medium size zucchinis, diced
1 cloves garlic, minced
1 cup corn kernel, fresh or frozen
1/4 cup heavy cream
1 tbs butter
2 tbs chopped flat leafs parsley
salt and pepper, to taste

• Heat the butter in large skillet over medium heat. Add onion, saute until translucent. Add the bell pepper, cook until a little bit soft, add rest of the ingredient, except the heavy cream, salt and pepper. Cook for 2 minutes, then add the heavy cream, season with salt and pepper.