Chuck Eye w/ Smashed Potatoes and Chimichurri
Part 5 of our Chuck Roast Series.
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The chuck-eye is without a doubt my favorite cut of beef. Next to the chuck roast itself, it's one of the most economical cuts of steak. Despite some insecure dudes in my comment section, the chuck eye is a close cousin to a ribeye.
The chuck section of a cow is right next to the rib section. Where the chuck and rib come together, you get a chuck eye. Very similar to a ribeye but with slightly more marbling and ever so slightly less tender. But when cooked the right way, you would barely be able to tell the difference.
The best part? You can cook it exactly the same way you would cook a ribeye. It is loaded with flavor, has a nice tender bite, and costs HALF of what a ribeye does. Even if you don’t break down a chuck roast yourself, a lot of grocers will sell pre-cut chuck eyes in the meat section. They are less expensive than ribeyes, but if you wanna maximize savings, go back and learn how to break down a chuck roast yourself to really save some moolah.
This dinner is a celebration of simplicity and affordability. A discounted cut of beef cooked perfectly, a simple chimi to top it with, and some of the best potatoes you have ever had.
So buckle up and get ready to impress your family and friends.
Estimated Time: 45-60 minutes
Serves: 4
Ingredients:
2 chuck eye steaks
1 lb of baby yellow potatoes
1 tsp red pepper flakes
2 cloves of minced garlic for potatoes
2 garlic cloves for steak
1 tsp Italian seasoning
5 tbs of butter separated
A high smoke point oil like avocado oil
Fresh thyme and rosemary
Coarse salt and coarse pepper
Chimichurri:
2 cups of fresh parsley
4 cloves of garlic
2 tbsp red wine vinegar
1/4 c olive oil
Salt
Pepper
1/2 tsp red pepper flake
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