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Grilled Ribeye Steak with Chimichurri Sauce

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Introduction

Few dishes are as satisfying as a perfectly grilled ribeye steak. Add a fresh, zesty chimichurri sauce, and you’ve got a dinner that’s bursting with flavor and sophistication. Whether it’s a special occasion or a weeknight treat, this dish is sure to impress.

Ingredients

For the Steak:

  • 2 ribeye steaks (1-inch thick)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped (optional)
  • 3 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste

Instructions

1. Make the Chimichurri Sauce:

  • In a medium bowl, combine the parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper.
  • Mix thoroughly and let the sauce sit for at least 15 minutes to allow the flavors to meld.

2. Prepare the Steaks:

  • Rub both sides of the ribeye steaks with olive oil. Season generously with salt and freshly ground black pepper.
  • Allow the steaks to rest at room temperature for 20-30 minutes before grilling for even cooking.

3. Preheat the Grill:

  • Heat your grill or grill pan to high heat. Lightly oil the grates to prevent the steaks from sticking.

4. Grill the Steaks:

  • Place the steaks on the hot grill. Cook for 4-5 minutes per side for medium-rare (internal temperature of 130°F). Adjust cooking time for your desired doneness:
    • Medium: 140°F (5-6 minutes per side)
    • Well-Done: 160°F (7-8 minutes per side)
  • Once done, remove the steaks from the grill and let them rest for 5 minutes.

5. Serve:

  • Slice the ribeye steaks and arrange them on a platter. Drizzle or spoon generous amounts of chimichurri sauce over the top.
  • Serve immediately with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh green salad.

Pro Tips

  • Room Temperature Meat: Letting the steaks sit at room temperature before cooking ensures even grilling.
  • Chimichurri Twist: For a smoky flavor, add a pinch of smoked paprika to the chimichurri.
  • Resting Is Key: Always rest your steaks post-grill to lock in the juices.

Nutrition Information (Per Serving):

  • Calories: ~450 kcal
  • Protein: ~38 g
  • Carbohydrates: ~3 g
  • Fat: ~32 g

FAQs

1. Can I use a different cut of steak?

Absolutely! This recipe works well with other cuts like sirloin, strip steak, or tenderloin.

2. How long can I store leftover chimichurri sauce?

Store chimichurri in an airtight container in the fridge for up to 1 week. It’s also great as a marinade or salad dressing!

3. Can I make this recipe indoors without a grill?

Yes! Use a grill pan on the stovetop or sear the steaks in a cast-iron skillet for a similar result.

Conclusion

This Grilled Ribeye Steak with Chimichurri Sauce is the ultimate combination of bold flavors and simple preparation. Whether for a backyard BBQ or a cozy dinner, this recipe delivers every time. Pair it with your favorite sides, pour a glass of red wine, and enjoy a restaurant-quality meal at home!

Try this recipe and let us know your favorite pairing in the comments below!

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