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Grilled Ribeye with Chimichurri

Grilled ribeye steak with chimichurri sauce
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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.

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

  1. Preheat your grill to high heat.
  2. Brush the ribeye steaks with olive oil and season generously with salt and pepper on both sides.
  3. 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).
  4. 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.
  5. Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
  6. 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

Find it online: https://palmersdirecttoyou.com/grilled-ribeye-with-chimichurri/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.