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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Chimichurri Sauce ---
2. 2In a food processor or blender, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped.
3. 3Add 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. 5Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.
6. 6Preheat your grill to high heat (about 450°F / 230°C).
7. 7Pat the steaks dry with paper towels and rub both sides with olive oil. Season generously with salt and freshly ground black pepper.
8. 8Place 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. 9Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
10. 10Slice the ribeye steaks against the grain, or serve them whole, as you prefer.
11. 11Drizzle a generous amount of chimichurri sauce over the steaks, or serve the sauce on the side for dipping.