HATCH CHILE CHEDDAR QUESO

Cilantro Shallot Chimichurri

• ¼ cup finely chopped cilantro
• 1 tablespoon finely minced shallot
• 1 teaspoon vinegar
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Hatch Chile Cheddar Queso

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup whole milk
• ½ teaspoon Worcestershire sauce
• 4-ounce block of white sharp cheddar cheese, shredded
• 4-ounce block of hatch chile cheddar cheese, shredded

Steak

• 5-6 oz Ribeye
• 1 (10 oz) ribeye steak (no need for bone in)
• Cilantro Shallot Chimichurri for marination

1. Make Cilantro Shallot Chimichurri: In a small bowl, combine shallots, cilantro, vinegar, olive oil, salt, and pepper. Mix thoroughly, and add half of the mixture to a bag to marinate the steak. Refrigerate the mixture until you are ready to make the steak and queso.
2. Make Ribeye Steak: Marinate the ribeye with chimichurri spices and let it sit in the refrigerator overnight or for at least 30 minutes, allowing the flavors to penetrate the meat. Cook the ribeye to your desired doneness level on a grill or stovetop, and let it rest for a few minutes before slicing.
3. Make the Roux: Melt unsalted butter in a medium saucepan over medium-high heat. Once melted, add all-purpose flour and whisk continuously for 1 to 2 minutes until smooth—season with salt and pepper.
4. Make the Queso: Pour in milk, whisking constantly to prevent lumps. Reduce heat to medium and cook until thickened, about 4 to 5 minutes, or until creamy. Add Worcestershire sauce.
5. Remove from heat and gradually add shredded cheeses in batches, stirring constantly until melted and creamy. Adjust with a splash more milk if needed to ensure smooth queso consistency.
6. Serve: Once the queso is ready, place the sliced ribeye on top of the queso in a serving bowl, add some of the cilantro chimichrri on top of the steak to add more flavor.