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.
2tablespoonsfresh oreganocan substitute ½ tablespoon dried oregano
3large garlic cloves
¼cupred wine vinegar
½teaspoonred pepper flakes
½cupextra virgin olive oil
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.
For step-by-step photos and additional notes, read the post above.