Toasted Cumin Dry Aged Ribeye with Nasturtium & Baby Fennel Chimichurri Salad
Cafe Provencal

tracy2018 Season, Recipes

Dry Aged Ribeye with Toasted Cumin


  • Cheese Cloth
  • 1 Ribeye
  • 2ea cloves Garlic
  • 2ea shallots
  • 3 sprigs rosemary
  • 3sprigs thyme
  • 1/4 ground cumin


First layout your cheese cloth. Place ribeye in the middle. Roughly chop shallots and garlic, then place over steak. Place whole herbs on top. Wrap and place in refrigerator for 7 to 14 days. After it ages, you want to clean the ribeye, cutting some of the fat and the lip off. Cut 1/2 inch thick or to your liking. Take cumin and place in dry pan on low heat. Toast for 5 minute and add extra virgin olive oil gently stir. Place steaks and pan and cook to desired temperature. Let rest for 2 to 3 minutes then slice.

Nasturtium and Baby Fennel Chimichurri


  • 1c Nasturtium pedal and stem
  • 1 whole baby Fennel (chopped)
  • 2c extra virgin olive oil
  • 1c cilantro
  • 1/2c chopped garlic
  • 1/2c chopped shallots
  • 1tbl salt
  • 1tbl pink peppercorns


First gather your all your ingredients. Place items in blender and pulse until blended but still a little chunky. You want to be able to see everything that is in the chimichurri and not completely emulsify.
For salad get your favorite greens and place sliced meat, chimichurri and favorite vegetables available at local farmers market.

Enjoy, Cheers!

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