Garlic & Fine Herbs
Boursin Summer Burger
with Boursin Garlic & Fine Herbs Cheese
Change up your Summer BBQ with a dressed-up bite. The Boursin® Summer Burger is a fun and flavorful addition to any occasion.
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Level: medium
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Total Time: 15 MIN
Recipe
El Che Steakhouse’s Grilled Ribeye Steaks
Created by Executive Chef John Manion, El Che Steakhouse, Chicago
Spread with a creamy layer of Boursin Garlic & Fine Herbs, this savory ribeye hits the bullseye alongside an Argentinian-style spinach salad with chimichurri vinaigrette.
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Featured Flavor
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Level medium
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Prep time 15 MIN
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Cook time 10 MIN
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Total time 25 MIN
Directions
YOUR TURN TO CREATE
For Steaks
- Pre-heat a gas or charcoal grill to high.
- Season your steaks with ½ Tbsp. kosher salt and ¼ Tbsp. cracked black pepper. Rub steaks with extra virgin olive oil.
- When grill is ready, place the steaks over the hottest spot and allow to cook for 2 minutes before rotating 45 degrees.
- After another 2 minutes have passed, flip the steaks and repeat. Cook to desired temperature and remove from grill.
- Spread 2 oz of Boursin® cheese evenly over steaks and set aside to rest.
- Slice tomato into ¼” thick slices and red onion into 1/8” slices. Toss spinach with 1 tablespoon of chimichurri vinaigrette.
- Place steaks on individual plates, then tomato and red onion next to it. Place spinach salad on top of vegetables and season with salt and pepper to taste.
- Garnish plate with remainder of chimichurri.
For Chimichurri Vinaigrette
- Remove stems from flat-leaf parsley.
- Finely chop the parsley, garlic cloves, and oregano leaves.
- In a medium-size airtight container, stir together the parsley, oregano, vinegar, red pepper flakes, ½ tsp. fresh ground black pepper and 1 tsp. kosher salt.
- Stir in olive oil, cover and refrigerate chimichurri sauce overnight.
Tip
If pressed for time, throw everything into a food processor instead of spending time chopping.
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2 10 oz boneless ribeye steaks
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1/2 lb baby spinach
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1 beefsteak tomato
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1 red Onion
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1 cup flat-leaf parsley leaves (from a bunch)
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2 garlic cloves
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1 tsp. fresh oregano leaves
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1/3 cup Red wine vinegar
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1/2 tsp. dried red pepper flakes
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1/4 tbsp. cracked black pepper
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Extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
