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–+ servings

Grilled Ribeye with Chimichurri Sauce

A succulent grilled ribeye steak topped with a vibrant and tangy chimichurri sauce, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Ribeye Steak
  • 4 pieces Ribeye steaks about 1 inch thick
  • 2 tablespoons Olive oil for brushing
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper freshly ground, to taste
For the Chimichurri Sauce
  • 1 cup Fresh parsley finely chopped
  • 1/2 cup Fresh cilantro finely chopped
  • 4 cloves Garlic minced
  • 1/2 teaspoon Red pepper flakes adjust to taste
  • 1/2 cup Olive oil extra virgin
  • 2 tablespoons Red wine vinegar
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste

Method
 

Prepare the Chimichurri Sauce
  1. In a mixing bowl, combine the parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Mix well and set aside to let the flavors meld.
Prepare the Ribeye Steaks
  1. Preheat the grill to high heat. Brush the ribeye steaks with olive oil and season generously with salt and black pepper.
Grill the Steaks
  1. Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
Serve
  1. Remove the steaks from the grill and let them rest for 5 minutes. Serve topped with chimichurri sauce.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 3gProtein: 40gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.

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