Grilled Ribeye Steak with Chimichurri

Ingredients

Ribeye Steaks

• 2 ribeye steaks (about 8-12 ounces each and 1-1½ inches thick)
• 2 tablespoons olive oil
• salt and pepper (to taste)

Chimichurri Sauce

• 1 cup fresh flat leaf parsley (packed)
• 1 cup fresh cilantro (packed)
• ½ cup fresh oregano (packed)
• 4 cloves garlic (mined)
• ½ cup olive oil (extra virgin)
• ¼ cup red wine vinegar
• 2 tablespoons lemon juice (freshly squeezed)
• ½ teaspoon salt
• ¼ teaspoon black pepper (freshly ground)
• ½ teaspoon red pepper flakes
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Steps

1. Chimichurri Sauce:

2. In a food processor or blender, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped.

3. Add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes (if using). Pulse until well combined and herbs are finely chopped. Set aside.

   Ribeye Steaks:

4. Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.

5. Preheat your grill to high heat (about 450°F / 230°C).

6. Pat the steaks dry with paper towels and rub both sides with olive oil. Season generously with salt and freshly ground black pepper.

7. Place the steaks on the preheated grill and cook for about 4-5 minutes per side for medium-rare (internal temperature of 135°F / 57°C), or until they reach your desired level of doneness. Adjust the cooking time according to the thickness of the steaks and your preferred doneness.

8. Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.

9. Slice the ribeye steaks against the grain, or serve them whole, as you prefer.

10. Drizzle a generous amount of chimichurri sauce over the steaks, or serve the sauce on the side for dipping.