YIELD: 6 steaks or 10-12 servings
Directions for: Grilled Ribeye with Chimichurri Sauce
Ingredients
Ribeye6 - 1 inch thick Rib steaks with good marbling
Chimichurri Saucecup fresh mint leaves cleaned and stems removed
1 cup flat leaf parsley leaves cleaned and stems removed
1 cup cilantro leaves cleaned and stems removed
2 Tbsp fresh garlic minced
2 tsp jalapeo seeded and deveined, finely minced
2 Tbsp Dijon mustard
cup olive oil plus 3 tablespoons
Salt and pepper
Juice of 2 lemons
Directions
Ribeye1. Preheat the barbeque to high heat 450F-475F (240C-245C).
2. Bring steaks to room temperature.
3. Drizzle the steaks with oil 2 tbsp (30ml) and season to taste with salt and pepper.
4. Oil the grill with remaining oil. Place steak on the oiled grill. Grill for 3-4 minutes or until nice, deep char marks are achieved.
5. Give the steak a quarter turn to create diamond hatch marks. Continue to cook 2-3 more minutes. Flip and repeat for medium rare.
6. Remove steak from grill and cover loosely with foil. Let meat rest for 10 minutes.
7. Slice the steak into 1 inch pieces and serve with chimichurri sauce.
Chimichurri Sauce1. to prepare the chimichurri sauce, place the mint, parsley, cilantro, garlic, jalapeo and Dijon in the blender pulse until smooth. Add cup of olive oil to the mixture in a steady stream. Season with salt, pepper and a hit of lemon juice.
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