-
Serving Size
4
-
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
-
Preheat your grill to high heat.
-
Season both sides of the ribeye steaks with salt and black pepper to taste.
-
Drizzle the steaks with olive oil and rub it into the meat.
-
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.
-
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.
-
Once the steaks have rested, slice them across the grain and serve with the chimichurri sauce on top, or on the side.
More Recipes
browse all recipes
Bacon And Avocado Tortillas With Gramal’S Chilie Salsa
A recipe from Hot Mama Salsa in Portland, OR, featuring bacon, avocado, and Hot Mama Gramal’s Chilie Salsa on fresh tortillas.
Chicken Thighs With Apples And Herbs
Seared and baked chicken thighs with apples and herbs come together deliciously in one pan..
Fall Salad With Apple, Grapes, And Goat Cheese
A fresh, fall salad featuring apple, grapes, goat cheese, and dried cranberries.