Grilled Rib-Eye with Charred Chimichurri | Food52 x Huckberry + Lagavulin

Fat + smoke + char = the perfect complement to peaty, smoky Scotch. Hugh Mangum, the pitmaster at Mighty Quinn’s BBQ NYC, puts all three of these on the plate with a gorgeous Grilled Rib-Eye and Charred Chimichurri. Oh, and he does all of this on the stovetop. Yep, no grill needed. This video is shared in partnership with Lagavulin. GET THE RECIPE ►►https://f52.co/3B3dbWx

PREP TIME: 2 hours
COOK TIME: 10 minutes
SERVES: 1 to 2

INGREDIENTS

For the grilled rib eye:
1 dry-aged rib eye steak (about 1½ to 2 pounds, and approximately 1 ½-inch thick)
Maldon sea salt
For the charred chimichurri:
2-3 scallions
7-8 cloves garlic, peeled
1 shallot, halved
1-2 serrano or jalapeño chile peppers, whole
Kosher salt, to taste
1 bunch fresh cilantro
1 bunch fresh parsley
1/2 cup extra-virgin olive oil
Water, as needed

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