Entrecot a la Parrilla con Chimichurri

Ingredientes

• 2 ribeye steaks (about 8-12 ounces each and 1-1 1/2 inches thick)
• 2 tablespoons olive oil
• salt and pepper (to taste)
• 1 cup fresh flat leaf parsley (packed)
• 1 cup fresh cilantro (packed)
• 1/2 cup fresh oregano (packed)
• 4 cloves garlic (mined)
• 1/2 cup olive oil (extra virgin)
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice (freshly squeezed)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (freshly ground)
• 1/2 teaspoon red pepper flakes

Preparación

1. 1

   --- Chimichurri Sauce ---

2. 2

   In a food processor or blender, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped.

3. 3

   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.

4. 4

   --- Ribeye Steaks ---

5. 5

   Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.

6. 6

   Preheat your grill to high heat (about 450°F / 230°C).

7. 7

   Pat the steaks dry with paper towels and rub both sides with olive oil. Season generously with salt and freshly ground black pepper.

8. 8

   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.

9. 9

   Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.

10. 10

    Slice the ribeye steaks against the grain, or serve them whole, as you prefer.

11. 11

    Drizzle a generous amount of chimichurri sauce over the steaks, or serve the sauce on the side for dipping.