Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri)

Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri)

Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri)

A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye.Todd Coleman

A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009). This recipe first appeared in our June/July 2013 issue with Shane Mitchell's article Art of the Parilla.