Try us. Love us. Or your money back. Learn more

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 Ribeye Steaks
  • 1 tbsp grapeseed oil (or other high heat oil)
  • 1 tsp kosher sea salt, plus more for seasoning
    Chimichurri Sauce:
    • 1 bunch flat-leaf parsley, chopped
    • 1 bunch cilantro, chopped
      • 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 the 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!

        Recipe by Chef Sarah Russo, @chefsarahrusso


        LET'S BE FRIENDS WITH FOOD BENEFITS

        See what people are saying
        <b>10% OFF</b><br>  The tastiest beef <br>delivery you’ll ever get.