A delectable bite-sized appetizer featuring thinly sliced, rare ribeye steak served atop a crispy crostini or toast point. The tender, juicy beef is complemented by a vibrant and flavorful dollop of chimichurri sauce, an Argentinian condiment made with fresh parsley, garlic, olive oil, and red wine vinegar. The combination of the succulent meat, crisp base, and zesty sauce creates a perfect balance of textures and flavours in every bite, making it an ideal appetizer or snack.


¾ cup olive oil
2 tablespoons Sherry Reserva Vinegar
1 bunch of parsley finely chopped, including stems
3-4 cloves garlic , grated
1 small red chili, minced
3/4 teaspoon dried oregano
1 teaspoon Saltwest Smashed Peppercorn Sea Salt
1 bag of your favourite salted kettle chips
1 thick cut ribeye steak (preferably 1 ½ - 2” thick)

Preheat your grill on highest heat. Season the ribeye generously on all surfaces
with salt and freshly ground pepper. Finely chop the parsley, chili, and garlic.
Add the olive oil, sherry vinegar, oregano, salt, and pepper along with the
minced ingredients to a blender or food processor, and pulse until desired
consistency is achieved. Sear the steak on your grill to your preferred temperature. Remove and allow to cool slightly. Slice the steak as thin as possible. Arrange the potato crisps in a single layer on a serving tray. Top each chip with a slice of beef and a dollop of chimichurri.