Chimichurri Ribeye Steak

Chimichurri Ribeye Steak

COOK TIME | ACTIVE: 5 MINUTES - PASSIVE:  10 MINUTES

PREP TIME: 10 MINUTES | SERVING SIZE: 2

Ingredients

    • 2 Pre Brands Ribeye Steaks
    • 1 tbsp grapeseed oil (or other high heat oil)
    • 1 tsp kosher sea salt, plus more for seasoning
    • 1 bunch flat-leaf parsley, chopped
    • 1 bunch cilantro, chopped
    • Chimichurri Sauce:
    • 3/4 cup olive oil
    • 1/4 cup red wine vinegar
    • 1 tsp red pepper flakes
    • 1 tsp salt
    • 1/2 tsp black pepper

Instructions

  1. Remove your steaks from the fridge 10 minutes before cooking. Preheat the grill in two zones: 1 high heat and 1 medium/low heat. 
  2. While preheating, make the chimichurri sauce. Pulse all the ingredients together in a large food processor until smooth with some chunks in it, like a thick salsa.
  3. Salt and oil your steaks on both sides, then slide them on to the high heat side of the grill. Cook for 3 minutes on each side to give the steak some color.
  4. Move to the low heat side of the grill to finish cooking. About 2 minutes.
  5. When instant-read thermometer reads about 110. Remove from grill and loosely tent with foil for 5 minutes. 
  6. Slice against the grain and top with chunky chimichurri. Enjoy!