Grilled Ribeye with Chimichurri Sauce
Servings: 2 servings
Calories: 1002kcal
Melt-in-your-mouth tender ribeye steaks grilled to juicy perfection and paired with vibrant and aromatic chimichurri sauce! Simply perfect combination, and it takes only minutes to get dinner on the table.
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Ingredients
- 2 Ribeye steaks about 1 ½ inches thick
- 2 teaspoons kosher salt
For Chimichurri Sauce (Yields 1 ¾ cups):
- 1 shallot
- 1 jalapeño
- 1 cup packed fresh Italian flat-leaf parsley
- 1 cup packed fresh cilantro
- 2 tablespoons fresh oregano can substitute ½ tablespoon dried oregano
- 3 large garlic cloves
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- To make the sauce, place shallot and jalapeño in a food processor, and process until small pieces.
- Add parsley, cilantro oregano, garlic, red wine vinegar and seasonings.
- Run the processor until the mixture is well-blended, but not completely smooth.
- Transfer the sauce into a bowl and whisk in olive oil. (Note: Don’t add the olive oil and run the processor, because the oil will break down too much and the sauce will get bitter.)
- Cover and let it marinade for at least an hour. Refrigerate it, if not using right away. Bring it to room temperature before serving.
- To grill the steaks, sprinkle salt on both sides of ribeye.
- Heat the grill to medium high on one side.
- Place the steaks on cooler side of the grill, cover and cook for about 7-10 minutes, checking the internal temperature frequently until it reaches 110°F. (See picture above on how to properly check the temperature of the steak.)
- Then transfer the steaks onto the hot side and continue to grill until desired doneness, flipping frequently, 125°F for medium rare, or 135°F for medium. This should take only about 1-2 minutes.
- Let the steaks rest for 5 minutes before cutting and serving. Serve with chimichurri sauce.
Notes
For step-by-step photos and additional notes, read the post above.
Nutrition
Calories: 1002kcal
Carbohydrates: 10g
Protein: 48g
Fat: 87g
Sugar: 2g
Sodium: 3643mg