Grilled Ribeye Steak With Chimichurri

Ingredients

• 2 steaks, about 227–340 g each and 2.5–3.8 cm thick (8–12 oz each and 1–1½ inches thick)ribeye steaks
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• 30 g, packed (1 cup)fresh flat-leaf parsley
• 30 g, packed (1 cup)fresh coriander
• 15 g, packed (½ cup)fresh oregano
• 4 clovesgarlic, minced
• 120 ml (½ cup)extra-virgin olive oil
• 60 ml (¼ cup)red wine vinegar
• 30 ml (2 tablespoons)freshly squeezed lemon juice
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• ½ teaspoonred pepper flakes

Instructions

1. 1

   Chop the herbs

   Put the parsley, coriander, oregano and garlic in a food processor or blender. Pulse until finely chopped.

2. 2

   Finish the sauce

   Add the olive oil, red wine vinegar, lemon juice, salt, black pepper and red pepper flakes. Pulse until combined and the herbs are finely chopped, then set aside.

3. 3

   Bring steaks to room temperature

   Take the steaks out of the fridge and leave them at room temperature for about 30 minutes before grilling.

4. 4

   Heat the grill

   Preheat the grill to high, about 230°C.

5. 5

   Season the steaks

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

6. 6

   Grill the steaks

   Put the steaks on the hot grill and cook for about 4–5 minutes per side for medium-rare, or until the centre reaches 57°C. Adjust the time for the thickness of the steaks and your preferred doneness.

7. 7

   Rest the meat

   Take the steaks off the grill and leave them to rest for about 5 minutes so the juices can settle.

8. 8

   Slice and serve

   Slice the steaks against the grain or serve them whole. Spoon chimichurri over the top or offer it on the side for dipping.

What is grilled ribeye with chimichurri?

Ribeye is a richly marbled beef cut, and grilling gives its surface a savoury, browned crust while the centre stays tender. Chimichurri is an herby, tangy sauce associated with Argentina and Uruguay, commonly served with grilled meat.

This version pairs parsley, coriander and oregano with garlic, vinegar and lemon. The sauce’s freshness and acidity offer a lively contrast to the steak’s richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1137 calories, 48g protein, 14g carbs, 101g fat.

The steak supplies most of the protein and much of the fat, while the olive oil in both the steak preparation and chimichurri adds more fat. The herbs and lemon contribute a small amount of carbohydrate; serve with vegetables and a suitable starchy side to make a more rounded plate.

A finely chopped, not smooth, sauce

Herbs first: pulse the parsley, coriander, oregano and garlic until chopped, rather than blending them into a purée. This leaves the sauce with some texture.

Liquid next: add the oil, vinegar and lemon juice along with the seasonings, then pulse just until combined. If the herbs begin to look pasty, stop processing.

Prepare the steaks for the grill

Dry surface: patting the meat dry helps it brown on the grill instead of steaming. Rub the oil over both sides and season generously just before cooking.

Room-temperature rest: the method calls for leaving the steaks out for about 30 minutes before grilling. Keep this time in mind when planning, as it is longer than the stated 25-minute total time.

Judge doneness by temperature

Medium-rare: cook for about 4–5 minutes per side, using 57°C at the centre as the cue given in the method. Thickness, grill heat and the steak’s starting temperature can all affect the timing.

Resting: leave the steaks for about 5 minutes after grilling before slicing. Cut across the visible muscle fibres for a more tender bite.

Make the most of the chimichurri

For balance: spoon some sauce over the sliced steak and serve the rest alongside. This lets everyone choose how much of its sharp, herbal flavour they want.

For serving: pair the steak with a simple green salad or grilled vegetables. Potatoes, bread or another starchy side can round out the meal.

Timing and preparation

The sauce can be made while the grill heats, so it is ready when the steaks come off the heat. The listed 25-minute total time does not include the 30-minute room-temperature rest specified in the method.

Have the herbs chopped and the seasoning measured before you start grilling. Once the steaks are on the grill, keep an eye on the time and check the centre rather than relying on timing alone.

Recipe notes & tips

• Let the grill become properly hot before adding the steaks.
• Use a meat thermometer to check the centre for the stated medium-rare temperature.
• Avoid repeatedly moving the steaks so they have time to sear.
• Pulse the chimichurri briefly to keep its herbs textured.
• Slice across the grain if serving the steaks in strips.

Variations

• Milder sauce: leave out the red pepper flakes for less heat.
• More lemon: add a little extra lemon juice for a brighter, sharper sauce.
• Herb swap: replace some coriander with more parsley if you prefer a gentler flavour.
• Charcoal grill: cook over hot coals, checking doneness by temperature rather than relying only on the clock.
• Sauce on the side: serve chimichurri separately so each person can add it to taste.

Common mistakes to avoid

• Damp steaks: pat them thoroughly dry before oiling so the surface can brown.
• Over-blending the sauce: pulse in short bursts to keep the chopped herbs from turning into a paste.
• Guessing doneness: check the centre with a thermometer, especially if the steaks differ in thickness.
• Skipping the rest: leave the cooked steaks for about 5 minutes before slicing.
• Cutting with the grain: turn the steak to identify the muscle fibres and slice across them.

How to store

Refrigerate leftover steak and chimichurri separately in airtight containers and use within 3 days. Reheat the steak gently until hot, or serve it cold; bring the chimichurri towards room temperature and stir before serving.

Frequently asked questions