Ribeye

Chimichurri Ribeye Steak

Fresh herb chimichurri on grilled ribeye. Simply amazing.

Cook time: 30min. total

PREP: 10min. | ACTIVE: 5min. | PASSIVE: 10min.

Chimichurri Ribeye Steak
SERVING SIZE: 1-2 DIFFICULTY: Medium
May 18, 2018 Gluten-Free
Keto
Whole30
May 18, 2018 SERVING SIZE: 1-2 DIFFICULTY: Medium Gluten-Free Keto Paleo Whole30 #eatpre

FOR THIS RECIPE WE USED:

Ribeye - 10 oz. Beef Steaks

Ribeye - 10 oz. Beef Steaks
2 x 10 oz. Ribeye steaks (2ct box) 8 x 10 oz. Ribeye steaks (8ct box)

 

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!

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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