Ribeye with clusterfarked chimichurri

[DUBBAGA]

Unless you have been living under a rock (or have been otherwise preoccupied trying to determine how and why one might milk Peeps), there is a throwdown going on with all kinds of farked up conditions courtesy of Shagdog (http://www.bbq-brethren.com/forum/showthread.php?p=3184347).

Dropped the Mrs. at the airport this morning, and decided to stop off a favorite multi-ethnic grocery store to see what I was going to be making myself to eat for the next few days, and possibly enter something in one of the current TD's. They have a fantastic produce section, and really nice butcher shop, so figured something would work out just fine.

Starting off with two boneless ribeye's (over 1 inch... check)

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Seasoned with Bigmista's Bitchin' Beef rub
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While at the store I saw something completely new to me, and had to look it up to find out what it was. It's called Purslane/Verdolagas, and is a succulent. The leaves are very tender, the flavor is salty/sour, and they are very moist and delicate. They inspired me to make a chimichurri-type sauce to go with the steak.

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I blended up the purslane along with flat leaf parsley, garlic, shallot, red wine vinegar, red pepper flakes, black pepper lemon juice/zest and capers. Once processed, added EVOO until it reached the consistency I wanted, and seasoned with salt. The purslane and capers both added a lot of salinity, so very little salt was needed.

Steaks go on the Performer, indirect heat, temperature 350 at the lid.

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The TD required both a baked potato and something green to be included on the plate, so proceeded to bake off some baby yellow taters. Once soft, allowed them to cool, cut off the top and bottom, scooped the insides with a melon-baller, and whipped up a twice baked potato filling. Put them back on the Weber along with some beautiful spring onions.

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Steak went a bit further than intended, but it was tender as butter anyways.

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Sliced and topped with my version of a chimichurri. The acidity was perfect to cut through the richness of the beef.

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If you haven't participated in a throwdown, you really should. It is a lot of fun, and is a good incentive to try cooking new things

[Shagdog]

Dang, Dub! That is one fine lookin clusterfark!

[chicagokp]

Yum!!!!

[MAB52]

MMmmmmighty fine job.

[BigBobBQ]

that looks great to me.

[bbqwilly]

Dang man. That looks farking amazing

Nice work

[gtr]

Very nice cooking, picture taking, and reportage! Ribeye is one of my deepest loves. Nice work all around!

[dadsr4]

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2205.jpg
If you like it, there is plenty growing in my lawn and garden. It's also known as pigweed.

[DUBBAGA]

Very nice cooking, picture taking, and reportage! Ribeye is one of my deepest loves. Nice work all around!

Tried to make a better effort with the camera this time... key word is tried :thumb:

[DUBBAGA]

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2205.jpg
If you like it, there is plenty growing in my lawn and garden. It's also known as pigweed.

I was pleasantly surprised. Not sure how many uses I can think of for it though. Always fun trying something different

[dadsr4]

I was pleasantly surprised. Not sure how many uses I can think of for it though. Always fun trying something different
I enjoyed it with meat drippings during a wilderness survival course I took. It's good in a mixed salad, kind of peppery. Just don't weed spray that portion of your yard.

[Big George's BBQ]

Awesome cook I like that sauce with steak

[boogiesnap]

Dig it.

I like incorporating something new.

[Decoy205]

Farkin awesome!!!

[Titch]

Looks great to me ,I love the idea of Capers in the sauce, may be able to top my neighbours