Grilled Rib-Eye Steaks with Chimichurri Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
252 kcal
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Course
Main Course
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Cuisine
South American
Grilled Rib-Eye Steaks with Chimichurri Sauce
Description
Grilled Rib-Eye Steaks with Chimichurri Sauce combines hearty, well-marbled rib-eye steaks grilled over high heat with a bright, herb-forward sauce. The chimichurri, crafted from parsley, cilantro, garlic, red wine vinegar, lemon juice, olive oil, oregano, and optional chili flakes and red onion, complements the rich beef with acidity and freshness. Preparing the sauce ahead allows flavors to meld for a balanced bite. The steaks are seasoned and brushed with olive oil to achieve a crusty exterior through grilling, with cooking times adjusted to achieve medium rare to medium well. Resting the steaks post-grilling ensures juices redistribute for tenderness.
The dish pairs well as a main course for dinner and suits occasions where a bold, fresh sauce enhances grilled meat. It is practical for grilling enthusiasts who appreciate combining robust steak flavors with herbaceous sauces. The use of a meat thermometer helps achieve precise doneness.
For best results, allow steaks to come to room temperature before grilling. Using tongs for flipping prevents piercing and juice loss. Rest steaks after grilling to accommodate carryover cooking, which raises internal temperature, preserving juiciness.
Ingredients
- 4 to 1 1/2 -inch-thick rib-eye steak
- salt
- black pepper
- olive oil about 1-2 tablespoons, for brushing the steaks
For the Chimichurri Sauce
- 1 bunch flat leaf parsley
- 5 garlic cloves, minced
- 1/4 bunch cilantro (about 12 sprigs - doesn't need to be exact)
- 1/4 cup red wine vinegar
- 1/2 lemon about a teaspoon, juiced
- 1/2 cup olive oil (plus more if needed)
- 1 teaspoon oregano dried
- 1/4 teaspoon dried red chili flakes optional
- 1 tablespoon onion red, minced
- salt to taste
- black pepper to taste
Instructions
To Make The Chimichurri Sauce
- Into a food processor, add the parsley and garlic and pulse a few times.
- Add the cilantro, red wine vinegar and lemon juice and pulse until is all chopped finely. Place the mixture into a bowl.
- Add the olive oil, oregano, chili flakes (if using) and red onion. Mix well to combine. Season with salt and pepper to taste.
- Chimichurri sauce taste best if you let it sit for about 20 minutes so the flavors meld together.
For the Steaks
- Pat the steaks dry and drizzle or brush them with olive oil. Season with salt and pepper. At this point, you are ready to grill your steaks or you can refrigerate them for up to 24 hours.
- Preheat the grill to high heat (450 to 500 degrees Fahrenheit)
- Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it's best to check the internal temperature with an instant read thermometer for accuracy.
- Remove the steaks from the grill and allow them to rest on a platter, covered for 5-8 minutes, before slicing.
Notes
- Remove steaks from the refrigerator 20-30 minutes before grilling to reach room temperature for even cooking.
- Let chimichurri sauce rest for about 20 minutes before serving to enhance flavor blending.
- Use tongs to flip steaks to avoid piercing and losing juices.
- Rest steaks after grilling for 5-10 minutes to allow internal temperature to stabilize and juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 2g | 1% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Sodium | 3mg | 0% |
| Potassium | 15mg | 0% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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