Ribeye Steak with Chimichurri Sauce
85% authentic · Argentinian-inspired
A vibrant and herbaceous Argentinian-inspired chimichurri sauce provides a zesty counterpoint to the rich, savory flavor of a grilled ribeye steak. This combination offers a fresh and bold taste experience.
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Ingredients
- Ribeye Steak4 (1.5-inch thick)
- Fresh Parsley, finely chopped1 cup
- Fresh Cilantro, finely chopped1/2 cup
- Garlic, minced4 cloves
- Red Wine Vinegar1/4 cup
- Olive Oil1/2 cup
- Red Pepper Flakes1/2 teaspoon
- SaltTo taste
- Black PepperTo taste
Steps
- 1
For the chimichurri: In a bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Season with salt and pepper to taste. Stir well and let it sit for at least 15 minutes for the flavors to meld.
- 2
Pat the ribeye steaks dry and season generously with salt and black pepper.
- 3
Preheat grill or skillet to medium-high heat.
- 4
Grill or sear steaks for 4-5 minutes per side for medium-rare, or until desired doneness.
- 5
Let the steaks rest for 5 minutes. Slice the ribeye against the grain and serve immediately, generously spooning the chimichurri sauce over the slices.
