Time and Servings:

  • Prep Time: 10 minutes (plus 30 minutes resting time for steaks)
  • Cook Time: 10 minutes
  • Total Time: 50 minutes (including resting time)
  • Servings: 4 servings

Nutrition (per serving):

  • Calories: 600 kcal
  • Protein: 40g
  • Fat: 48g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 0g
  • Sodium: 220mg

Ingredients:

  • For the Steaks:
    • 2 ribeye steaks (12 oz each)
    • 2 tbsp olive oil
    • Salt and pepper, to taste
  • For the Chimichurri Sauce:
    • 1/2 cup fresh parsley, chopped
    • 1/4 cup fresh cilantro, chopped
    • 3 cloves garlic, minced
    • 1/4 cup red wine vinegar
    • 1/2 cup olive oil
    • 1/2 tsp red pepper flakes
    • Salt and pepper, to taste

Instructions:

Prepare Steaks:

  1. Rub the ribeye steaks with olive oil and generously season with salt and pepper on both sides.
  2. Let the steaks rest at room temperature for at least 30 minutes to allow even cooking and better flavor absorption.

Grill Steaks:

  1. Preheat your grill to high heat (approximately 450°F/230°C).
  2. Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time for desired doneness. Use a meat thermometer for precision:
    • Medium-rare: 135°F (57°C)
    • Medium: 145°F (63°C)
    • Well-done: 160°F (71°C)
  3. Once done, remove the steaks from the grill and let rest for 5-10 minutes to redistribute the juices.

Make Chimichurri Sauce:

  1. In a mixing bowl, combine parsley, cilantro, garlic, red wine vinegar, and red pepper flakes. Gradually whisk in olive oil until well blended.
  2. Season with salt and pepper to taste. Allow the chimichurri to sit for a few minutes to meld the flavors.

Serve:

  1. Slice the ribeye steaks against the grain and plate.
  2. Generously spoon chimichurri sauce over the top.
  3. Serve immediately with roasted vegetables, potatoes, or a fresh green salad.

Tips for Success:

  • Room Temperature Meat: Letting the steaks sit at room temperature before grilling ensures even cooking.
  • Don’t Skip Resting: Allowing the steaks to rest after grilling locks in the juices for a succulent bite.
  • Chimichurri Storage: Store any leftover chimichurri in an airtight container in the refrigerator for up to 5 days.

Wine, Cocktail, or Drink Pairing:

  • Wine Pairing: Pair with a robust Malbec or a Syrah for a classic Argentine combination.
  • Cocktail Pairing: A smoky Old Fashioned complements the grilled flavors beautifully.
  • Non-Alcoholic Option: A glass of sparkling water with a splash of lime juice refreshes the palate.