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Grilled Steak with Chimichurri Saucec

Grilled Ribeye with Chimichurri Sauce

Servings: 2 servings
Author: Shinee
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.