Do you have ribeye on your grill today? If yes, I highly suggest you make a batch of Chimichurri Ribeye. Its a lip-smacking dish, that delights the tastebuds and cures hunger in a few bites.
Each steak should be approx. 1 lb in weight and 2 inches thick, making each slice a hearty nugget of pleasure. Serving 2 inch thick slices of ribeye means a little will go a long way. The only problem will be that your guests will come back for more. Perhaps if you serve Chimichurri Ribeye with a kale salad you might get your guests to fill up more quickly than they expect.
Here’s a couple of suggestions:
I love Chimichurri Ribeye because it is so easy to whip up. The sauce is made of minced parsley, garlic and oregano mixed with red pepper flakes, salt, vinegar and oil. No cooking necessary, and made in minutes. You just need to ensure it sits for 1 hour prior to being needed. Chimichurri sauce needs to sit to allow the flavors to fuse.
Freshly ground salt and pepper, garlic granules and onion powder is the required seasoning for the steaks. Don’t forget to spray your grill with a little oil before throwing them on.
Chimichurri Ribeye is gorgeous looking and can be part of a meal indoors or out. I often recommend it to people who rarely cook, but have a dinner or event to host, and want to impress their guests.
Chimichurri Ribeye can be part of a family meal, a date night meal, a celebration, even dinner on your own. A simple, low stress recipe anyone can turn their hand to.
This recipe is for four people with hearty appetites. Now, if you want to make this dish for one or two, simply buy one or two steaks and split the ingredients in half. The chimichurri sauce will likely need adjusting to taste, but as the sauce doesn’t require cooking, it will be a cinch. Store leftover sauce in the fridge and use on your next grilled dish.
I’m hoping that we have many more warm days and nights to come in New York. If we do, I will definitely share this dish with family and friends one more time.