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Grilled Ribeye with Chimichurri
Indulge in the rich flavors of a perfectly grilled ribeye steak topped with vibrant and tangy chimichurri sauce. This dish is perfect for special occasions or a delicious weeknight dinner.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
4 (12-ounce) Certified Angus Beef ® ribeye steaks
1 tablespoon olive oil
Salt and pepper to taste
Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Instructions
- Preheat your grill to high heat.
- Brush the ribeye steaks with olive oil and season generously with salt and pepper on both sides.
- Grill the steaks for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
- While the steaks are grilling, prepare the chimichurri sauce. In a medium bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix well.
- Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
- Serve the ribeye steaks topped with a generous spoonful of chimichurri sauce.
Notes
Pair this dish with a side of grilled vegetables or a fresh salad.
Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: Approximately 700 calories