For the chimichurri: Pulse the garlic with the red wine vinegar in a food processor until finely chopped. Add the cilantro, salt, oregano, pepper, red chile flakes, parsley and lime and pulse briefly until finely chopped. Transfer to a bowl and add the extra-virgin olive oil. Adjust the taste to your preference, and refrigerate until ready to serve.
For the garlic-corn mashed potatoes: Bring a large pot of water to a boil. Add the potatoes and boil until soft, 20 to 25 minutes. Drain and place in a large mixing bowl.
Heat the butter in a saucepan over medium heat with the parsley, rosemary and garlic, about 2 minutes. Then add the heavy cream and cook for another minute. Combine the potatoes with the butter-herb reduction. Mix with an electric mixer or a potato masher to the desired consistency. Add the salt and pepper. Fold in the corn and keep warm.
For the rib eye: Combine the beef with the soy sauce, garlic powder, cumin, salt, pepper and sesame oil for a quick marinade.
Heat a large pan over high heat. Lightly grease the pan with butter. When the pan is very hot, add the rib eye, making sure to spread it out evenly for even cooking. Sprinkle the sugar on top, and let the beef char for a minute or 2. Stir-fry until golden brown, or to desired doneness. Set aside.
Heat a medium pan over medium heat. Place the paratha in the pan and cook for 1 minute; flip and continue to cook until golden on both sides, 2 to 3 minutes.
To serve, layer some mashed potatoes on each paratha, followed by slices of steak and the chimichurri.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kurbside Eatz, Houston, TX