Rib Steak with Carrot Top Chimichurri

Ready in 30 minutes

Serves 4 people

Recipe by Courtney Anderson

1 package Pine View Farms Rib Steaks

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

2 tsp Himalayan salt

2 tbsp ghee or butter

Carrot Top Chimichurri

1 cup carrot tops

1 cup basil, parsley, mint or oregano (or a combination)

1/3 cup Olive oil

2 tbsp red wine or white vinegar

2-3 garlic cloves

1/4 red onion

1/2-1 tsp Himalayan salt

Sprinkle black pepper

Sprinkle red pepper flakes

Finely dice herbs, garlic clove, and red onion. Add oil, vinegar, salt, pepper and red pepper flakes. Mix until combined or pulse in blender or food processor until desired consistency.
Preheat oven to 425F In a cast iron pan, heat ghee to high. Season steaks with salt, pepper, garlic and onion powder. Sear each steaks for 2 minutes per side, then finish in oven. For medium rare, bake in oven for 10 minutes, remove and allow to rest for 5-10 minutes. For a more well done steak bake for 12-15 minutes before removing and allowing to rest. Top with Chimichurri and enjoy with couscous or your favourite side!