Description
A delicious recipe for grilled ribeye steaks topped with a fresh chimichurri sauce, perfect for elevating your BBQ experience.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and black pepper, to taste
Instructions
- Prepare the chimichurri by combining parsley, cilantro, garlic, red pepper flakes, and oregano in a medium bowl.
- Pour in olive oil and red wine vinegar, then season with salt and black pepper. Mix well and let sit for at least 30 minutes.
- Take the steaks out of the fridge and let them come to room temperature for about 30 minutes.
- Season both sides of the steaks with salt, black pepper, and drizzle with olive oil.
- Preheat your grill to high heat (10-15 minutes for gas, ensure coals are hot for charcoal).
- Place the steaks on the grill and cook for 4-5 minutes on one side without moving them.
- Flip the steaks and grill for another 4-5 minutes on the other side, checking for an internal temperature of 130°F for medium-rare.
- Remove the steaks from the grill and let them rest for 5-10 minutes.
- Slice the steaks against the grain and serve topped with chimichurri.
Notes
- Adjust the red pepper flakes in the chimichurri to control the heat level.
- Letting the chimichurri sit enhances the flavors.
- Using a meat thermometer ensures perfect doneness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with chimichurri
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: Grilled Steak, Chimichurri, BBQ, Ribeye Steak, Grilling Recipe