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Serving Size
4
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Total Time
25 minutes
Ingredients
Steaks:
2 bone-in ribeye steaks, about 1 inch thick
Salt and black pepper to taste
2 tablespoons olive oil
Chimichurri:
1/2 cup fresh parsley leaves, washed
1/2 cup fresh cilantro leaves, washed
2 cloves garlic, peeled
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes
Salt and black pepper to taste
Directions
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Preheat your grill to high heat.
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Season both sides of the ribeye steaks with salt and black pepper to taste.
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Drizzle the steaks with olive oil and rub it into the meat.
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Grill the steaks for about 4-5 minutes per side for medium-rare or to your desired level of doneness. Remove from the grill and allow the steaks to rest for a few minutes before serving.
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While the steaks are resting, make the chimichurri sauce by combining the parsley, cilantro, garlic, red wine vinegar, olive oil and crushed red pepper flakes in a food processor or blender. Process until the sauce is smooth and well combined. Season with salt and black pepper to taste.
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Once the steaks have rested, slice them across the grain and serve with the chimichurri sauce on top, or on the side.
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