Grilled Ribeye Steak with Summer Herb Chimichurri

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Photo by @andrealoretdemola

Nothing says summer like grilled steak! We're celebrating the art of a perfectly grilled cut of beef with this grilled Ribeye Steak with summer herb chimichurri. This variation on the ubiqutious Argentinian green sauce is a great way to enjoy a bounty of summer herbs. 

Nutritional Info:


Nutrition per serving: 866 calories, 83g total fat (20.1g saturated fat), 28g protein, 6g carbohydrates, 0.7g fiber, 1g sugar (0g added sugar), 358mg sodium

Allergens: none

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  • Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 4

Recipe Card

For the Ribeye Steak:

ingredients

  • 1 (1 1/2 pound) bone-in Ribeye Steak
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Flaky sea salt, optional

For the Chimichurri:

ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 small shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Sliced fresh tomatoes, for serving (optional)
  • Grilled scallions, for serving (optional)

Method

  • Step 1

    Season steak generously with salt and pepper.

  • Step 2

    Outdoor grill method: Heat an outdoor grill to medium-high heat (about 400ºF). Add steak to hot grill, cover and cook for 5 minutes. Flip steak, cover and cook for another 3 minutes for medium rare (145ºF on an instant read thermometer after resting). Remove steak from grill and let rest for about 5 minutes before slicing.

  • Step 3

    Grill pan method: Heat a grill pan over the stove over medium high heat. Add steak to hot pan and cook for 5 minutes. Flip steak and cook for another 3 minutes for medium rare (145ºF on an instant read thermometer after resting). Remove steak from grill pan and let rest for about 5 minutes before slicing.

  • Step 4

    While steak rests, make chimichurri. In a medium bowl, combine oil, vinegar, shallot, garlic, herbs and red pepper flakes. Season with salt to taste.

  • Step 5

    Garnish steak with flaky sea salt. Serve with chimichurri, tomatoes and grilled scallions, if desired.