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Chimichurri Ribeye

Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes

Ingredients

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

Instructions

Chimichurri Sauce

  • 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.
  • ALTERNATIVELY - if you do not have a food processor, mince ingredients with a knife.
  • Place parsley, oregano and garlic in a bowl and add balance of sauce ingredients.
  • Whisk together and then transfer to an airtight container to sit for at least one hour to allow flavors to combine.

    Ribeye Steaks

    • Sprinkle garlic granules and onion powder over steaks, patting lightly to make sure it adheres to the steaks.
    • Season with salt and pepper, again, lightly patting to ensure it adheres to the steaks.
    • Heat grill or grill pan and spray with cooking oil.
    • Cook steaks to desired temperature and then allow to rest for 5 minutes.
    • Slice each steak into chunks of equal size, arrange them on a plate or platter and then spoon on chimichurri sauce.
    • Serve immediately.

    Notes

    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.