Ribeye Steak with Chimichurri Sauce

Ingredients

Steak

• 4 bone-in ribeye steaks, 1 ½ inches thick (about 2 pounds each)
• Olive oil, for the grill grates

Rub

• 6 garlic cloves, roughly chopped
• 1 teaspoon black peppercorns
• ½ teaspoon fennel seed
• ¼ cup olive oil
• 1 tablespoon kosher salt

Chimichurri Sauce

• 1 cup finely chopped flat-leaf parsley
• ½ cup finely chopped cilantro
• 1 tablespoon finely chopped organo
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• ¾ cup olive oil
• ¼ cup red wine vinegar
• 2 teaspoons kosher salt
• ½ teaspoon crushed red peppers flakes

Steps

1. Lay steaks on a tray and set aside.

2. To make the rub: Using a mortar and pestle, mash garlic and peppercorns together into a paste. You should hear the peppercorns pop as you grind. Add fennel seed and grind for several minutes. Add in olive oil and salt, and grind the mixture until combined.

3. Spread rub evenly over all surfaces of steaks, using either the back of a spoon or your fingers. Gently press rub into steaks, then wrap in plastic and refrigerate for at least 15 minutes and up to 2 hours. Take steaks out of the refrigerator at least 1 hour before cooking, in order to bring to room temperature.

4. Now is a good time to make chimichurri sauce. Combine parsley, cilantro, oregano, shallot, and garlic in a large mason jar. Add olive oil, vinegar, and salt. Stir until blended. Set aside. Stir in red pepper flakes just before serving.

5. Preheat grill to medium, and brush grill grates with olive oil. Grill steaks, turning only once. Cooking time should be between 7 and 10 minutes per side, until steaks reach an internal temperature of 135°F for medium rare, or to the temperature of desired doneness.

6. Remove steaks from grill, cover with foil, and let rest for 15 minutes. Slice steaks at an angle and against the grain. Serve while warm, drizzled with chimichurri sauce.