30 min serves 1-2

Whole30 Chimichurri Ribeye Steak

Fresh herb chimichurri on grilled ribeye. Simply amazing.
Gluten-Free Keto Paleo Whole30

PREP: 10 min. ACTIVE: 5 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 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
  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!


Amount per 448

  • 1129kcal

  • 67g

  • 96g

  • 3g


Recipe developed by   Chef Sarah Russo