Application of Specialty Cresses II - Broiled Rib Eye with Chimichurri Sauce!

In an effort to use more of the specialty cresses, I decided to do a chimichurri sauce to go with a broiled rib eye. I didn't have a recipe for the sauce, so this was by trial and error - I added ingredients and kept tasting until the sauce was good.  The chimichurri sauce contains the following:

mustard cress
basil limon cress
lemon juice
white wine vinegar
capers
shallots
cumin
crushed red pepper
salt and pepper
olive oil

I did a rough cut of all the ingredients and combined them together, then seasoned it to taste.  Here's the finished product:

The chimichurri sauce paired really nicely with the steak.  Presentation-wise, fanning this out was definitely the way to go.  After broiling, I let the rib eye rest for a bit so that the juices redistribute - then I sliced it, fanned it out on the plate, and spooned the the sauce on top.

In terms of criticism, the acidity from the chimichurri sauce overpowered some of the individual flavors of the mustard and basil limon cress - while the sauce was delicious, the individual flavors of the mustard and basil limon were not as pronounced (as opposed to the scallop ceviche, where the cress was used more as a garnish).

All in all, I would still consider this a very successful dish - this was the first time I plated sliced steak, and I'm very happy with how the dish looks and tastes.