Chimichurri Grilled Steak
A juicy ribeye steak grilled to perfection and topped with a fresh, flavorful chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Paleo
Ingredients
Scale
- 2 ribeye steaks
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill to high heat.
- Create the chimichurri sauce by mixing the parsley, oregano, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper in a bowl.
- Season the ribeye steaks generously with salt and pepper on both sides.
- Grill the steaks for about 4-5 minutes on each side for medium-rare doneness.
- Remove the steaks from the grill and let them rest for a few minutes.
- Slice the steaks against the grain and serve with chimichurri sauce on top.
Notes
Adjust the red pepper flakes according to your spice tolerance. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 0g
- Sodium: 400mg
- Fat: 54g
- Saturated Fat: 19g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 90mg
Find it online: https://cookingwithmayaa.com/chimichurri-grilled-steak-2/