Pan-Seared Ribeye, Bright Basil & Mint Chimichurri, Garlic-Sautéed Zucchini Couscous

Written By Leslie Sorenson

A vibrant plate that brings together juicy, tender ribeye with a fresh, zesty herb chimichurri and light garlic zucchini couscous. This plate satisfying yet balanced, and full of seasonal flavor.

Ribeye: Delivers high-quality protein and iron for sustained energy and muscle support, plus nutrient-dense fats that help you feel satisfied.

Basil & Mint Chimichurri: Packed with antioxidants and anti-inflammatory compounds from fresh herbs that support digestion, immunity, and vibrant skin.

Zucchini: Low in calories but rich in fiber, vitamins C & A, and antioxidants — excellent for gut health and hydration.

Garlic: Boosts immune function and heart health while adding bold flavor.

Chimichurri

Ingredients

  • up fresh parsley leaves (packed, finely chopped)

  • ½ cup fresh basil leaves (fresh, finely chopped)

  • 1/3 cup fresh mint leaves (fresh, finely chopped)

  • 4-5 garlic cloves, minced or finely grated

  • 1 small shallot or ¼ red onion, finely minced

  • 1/2 - ¾ cup extra-virgin olive oil

  • 2-3 tablespoons red wine vinegar or apple cider vinegar

  • 1 teaspoon red pepper (adjust for heat)

  • ¾ teaspoon sea salt

  • ¼ teaspoon black pepper

Step-By-Step

  • Roughly chop the mint, basil, and parsley.

  • Chop the garlic and finely dice the shallot (or red onion).

  • Add the garlic and shallot to the chopped herbs.

  • Stir in the red wine vinegar (or apple cider vinegar) and extra-virgin olive oil.

  • Add sea salt, red pepper flakes, and black pepper.

  • Stir everything together well.

  • Taste and adjust salt as needed.

  • Let the chimichurri sit for 10–20 minutes at room temperature (or longer in the fridge) to allow the flavors to meld.

Garlic-Sautéed Zucchini Couscous

Ingredients

  • 1 cup dry couscous

  • 1 cup chicken, beef, or vegetable broth

  • 2–3 medium zucchini (green and/or yellow), chopped

  • ½ yellow onion, finely diced

  • 3 garlic cloves, minced

  • 1 tablespoon butter

  • 1–2 tablespoons extra-virgin olive oil

  • Juice of 1 lemon

  • 1 teaspoon sea salt, plus more to taste

  • 1 teaspoon freshly ground black pepper, plus more to taste

  • Optional: Handful of Greek olives and toasted pine nuts

Step-By-Step

  1. Melt 1 tablespoon butter in a large pot over medium heat. Add the diced onion and cook 2–3 minutes until softened.

  2. Stir in the minced garlic and cook for 30 seconds until fragrant.

  3. Add the chopped zucchini and sauté 4–6 minutes until tender-crisp and lightly golden.

  4. Add the 1 cup broth and bring to a boil in the same pot. Stir in 1 cup dry couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.

  5. Drizzle in 1–2 tablespoons extra-virgin olive oil and the juice of 1 lemon.

  6. Season with 1 teaspoon sea salt and 1 teaspoon black pepper. Stir well and adjust seasoning to taste.

  7. Optional: Stir in a handful of Greek olives and toasted pine nuts for extra flavor and texture.

Pan-Seared Ribeye

Ingredients

  • Grass-fed Ribeye

  • 1 tbsp butter

  • 2-3 whole garlic cloves

  • Salt and black pepper to taste

Step-By-Step

  1. Heat a heavy skillet (preferably cast iron) over high heat until it is very hot and just beginning to smoke.

  2. Pat the ribeye completely dry with paper towels.

  3. Season both sides generously with salt and pepper, pressing the seasoning firmly into the meat.

  4. Add 1 tablespoon of butter to the hot pan — it will melt and foam almost immediately.

  5. Carefully lay the steak in the pan and cook undisturbed for 3–4 minutes.

  6. Flip the steak. Add another tablespoon of butter and the garlic cloves to the pan.

  7. Using a spoon, continuously baste the steak with the melted butter and garlic for 2–3 minutes.

  8. Cook until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the pan and let rest for 5–10 minutes before slicing.

Tips

  • Let the steak come to room temperature for 30–45 minutes before cooking for even results.

  • Resting after cooking is essential for juicy meat.

Leslie Sorenson