Grilled Ribeye Steak With Chimichurri
Unleash the full flavor of a beautifully Grilled Ribeye Steak with Chimichurri sauce! This dish is a match made in food heaven, where the buttery tenderness of the ribeye meets the herbaceous, tangy kick of Chimichurri. The fragrant mix of parsley, cilantro, and oregano in the sauce brings a lively freshness, perfectly cutting through the richness of the steak. It's a feast for the senses that takes your steak dinner to a new level of deliciousness.
Servings: 2
Calories: 1137kcal
Equipment
Ingredients
Ribeye Steaks
- 2 ribeye steaks about 8-12 ounces each and 1-1½ inches thick
- 2 tablespoons olive oil
- salt and pepper to taste
Chimichurri Sauce
- 1 cup fresh flat leaf parsley packed
- 1 cup fresh cilantro packed
- ½ cup fresh oregano packed
- 4 cloves garlic mined
- ½ cup olive oil extra virgin
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon red pepper flakes
Instructions
Chimichurri Sauce
- In a food processor or blender, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped.
- Add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes (if using). Pulse until well combined and herbs are finely chopped. Set aside.
Ribeye Steaks
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.
- Preheat your grill to high heat (about 450°F / 230°C).
- Pat the steaks dry with paper towels and rub both sides with olive oil. Season generously with salt and freshly ground black pepper.
- Place the steaks on the preheated grill and cook for about 4-5 minutes per side for medium-rare (internal temperature of 135°F / 57°C), or until they reach your desired level of doneness. Adjust the cooking time according to the thickness of the steaks and your preferred doneness.
- Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
- Slice the ribeye steaks against the grain, or serve them whole, as you prefer.
- Drizzle a generous amount of chimichurri sauce over the steaks, or serve the sauce on the side for dipping.
Video
Notes
- Herb Substitution: If you don't have fresh oregano on hand, you can substitute it with 2-3 teaspoons of dried oregano.
- Steak Thickness: Remember, the cooking times will vary depending on the thickness of your steaks. For the best results, use a meat thermometer to ensure your steaks are cooked to your desired level of doneness.
- Resting Time: Don't forget to let your steaks rest for at least 5 minutes after grilling. This allows the juices to redistribute throughout the steak, ensuring a moist and flavorful result.
- Chimichurri Sauce: The chimichurri sauce can be made ahead and stored in the fridge for up to one week. The flavors will deepen and meld together over time.
- Grill Temperature: Maintaining a high grill temperature is crucial for achieving that perfect sear on your steaks. Be sure to preheat your grill adequately before starting.
Nutrition
Serving: 1serving | Calories: 1137kcal | Carbohydrates: 14g | Protein: 48g | Fat: 101g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 65g | Cholesterol: 138mg | Sodium: 736mg | Potassium: 1032mg | Fiber: 7g | Sugar: 1g | Vitamin A: 3456IU | Vitamin C: 50mg | Calcium: 272mg | Iron: 11mg