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.


Chimichurri Ribeye by Diverse Dinners


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:

Garlic Kale and Farro Salad


Kale Pomegranate Goat Cheese Salad


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 by Diverse Dinners


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.


Chimichurri Ribeye by Diverse Dinners


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.




1213 cal


87 g


8 g


91 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Chimichurri Ribeye

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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    Chimichurri Sauce
  • 2 packed cups fresh parsley (stems removed)
  • 1/4 packed cup fresh oregano or 2 tbsp dried oregano
  • 6-8 garlic cloves
  • 1 tsp red pepper flakes
  • 1 cup extra virgin olive oil
  • 1/2 cup sherry or red wine vinegar
  • 2 tsp kosher salt
  • Ribeye Steaks
  • 4 x 1lb boneless ribeye steaks
  • 4 tsp garlic granules
  • 4 tsp onion powder
  • Freshly ground salt and black pepper to taste
  • Equipment & Utensils
  • Food processor (if you have one)
  • Cooking oil spray
  • Grill or grill pan


    Chimichurri Sauce
  1. Place parsley, oregano and garlic into a food processor and pulse until all ingredients are minced to a uniform size. Your desired consistency is a grain, do not pulse to a puree.
  2. ALTERNATIVELY - if you do not have a food processor, mince ingredients with a knife.
  3. Place parsley, oregano and garlic in a bowl and add balance of sauce ingredients.
  4. Whisk together and then transfer to an airtight container to sit for at least one hour to allow flavors to combine.
  5. Ribeye Steaks
  6. Sprinkle garlic granules and onion powder over steaks, patting lightly to make sure it adheres to the steaks.
  7. Season with salt and pepper, again, lightly patting to ensure it adheres to the steaks.
  8. Heat grill or grill pan and spray with cooking oil.
  9. Cook steaks to desired temperature and then allow to rest for 5 minutes.
  10. Slice each steak into chunks of equal size, arrange them on a plate or platter and then spoon on chimichurri sauce.
  11. Serve immediately.


Do not store chimichurri sauce in the fridge when allowing it to rest as olive oil solidifies in very cold temperatures. With that in mind, any leftover sauce that is stored in the fridge, will need to be removed and allowed to rise to room temperature before using.