Grilled Ribeye Steak With Chimichurri Sauce
This dish brings a vibrant and herbaceous twist to a classic BBQ favourite, ensuring a memorable culinary experience.
Ingredients
2 ribeye steaks, about 1-inch thick
Salt and freshly ground black pepper, to taste
Olive oil, for brushing
For the Chimichurri Sauce:
1 cup fresh flat-leaf parsley, tightly packed
3-4 garlic cloves, minced
2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Method
Blend parsley, garlic, oregano, vinegar, salt, pepper, and red pepper flakes in a food processor until finely chopped.
Slowly add olive oil while blending until well combined. Adjust seasoning to taste. Set aside to infuse flavours.
Grilling Steaks:
Bring ribeye steaks to room temperature for 30 minutes.
Keep the BBQ hot after your entree ensuring it's nice and hot.. Lightly brush steaks with olive oil and generously season with salt and pepper.
Grill steaks over hot coals for 5-8 minutes per side for medium-rare
Rest steaks for 5-10 minutes before serving to allow juices to redistribute
Slice the steaks against the grain and serve with a generous drizzle of the chimichurri sauce
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