Grilled Ribeye Steak with Chimichurri Sauce

local_grocery_store Ingredients

• 2 Ribeye steak, thick-cut
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1/2 teaspoon Garlic powder
• 1/2 cup Parsley, finely chopped
• 1/4 cup Cilantro, finely chopped
• 2 tablespoons Red wine vinegar
• 1 tablespoon Lemon juice, freshly squeezed
• 1/4 teaspoon Red pepper flakes
• 1/2 cup Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground

restaurant_menu Method

1. 1.Preheat the grill to medium-high heat.
2. 2.Season the ribeye steaks with olive oil, salt, black pepper, and garlic powder.
3. 3.Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired doneness.
4. 4.While the steaks are grilling, prepare the chimichurri sauce by combining the parsley, cilantro, red wine vinegar, lemon juice, red pepper flakes, olive oil, salt, and black pepper in a bowl. Mix well.
5. 5.Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes.
6. 6.Slice the steaks against the grain and top them with a generous amount of chimichurri sauce.
7. 7.Serve the grilled ribeye steaks with chimichurri sauce alongside your favorite sides and enjoy!

lightbulb_outline Tips

• chevron_rightFor a more tender steak, let it come to room temperature before grilling.
• chevron_rightMake sure to let the steaks rest after grilling to allow the juices to redistribute.
• chevron_rightFeel free to adjust the amount of red pepper flakes in the chimichurri sauce to suit your preferred level of spiciness.
• chevron_rightServe the steak with grilled vegetables or a side salad for a complete meal.