Grilled Ribeye with Chimichurri Sauce
Main Dishes • Author's
Description
For ribeye steaks, a medium doneness is recommended. You can use this same recipe to prepare a ribeye steak.
Ingredients
- Entrecôtes 4 pieces
- Vegetable Oil 1 tablespoon
- Parsley 0 oz
- Fresh basil leaves 0 oz
- Cilantro 0 oz
- Garlic 8 cloves
- Mild Chili Spice 2 pieces
- Red Wine Vinegar 5 fl oz
- Olive Oil 5 fl oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Take the meat out of the refrigerator 30 minutes before starting to cook.
Step 2
Trim the ribeye of any connective tissue.
Step 3
Rinse. Pat the meat dry with a paper towel.
Step 4
Season the meat with salt and pepper to taste.
Step 5
Brush the meat with vegetable oil using a pastry brush.
Step 6
Cook in a home grill according to the instructions and selected program. Alternatively, use a grill pan. To do this, preheat the pan, sear the steaks for 2 minutes on each side over high heat, then reduce the heat to medium, flip the meat, and cook for an additional 2–3 minutes.
Step 7
Transfer the meat to a separate plate, wrap it in foil, and place it in a warm spot.
Step 8
Prepare the chimichurri sauce. To do this, chop the parsley, cilantro, and oregano.
Step 9
Finely chop the chili pepper.
Step 10
In a blender, blend the parsley, oregano, cilantro, garlic, chili pepper, red wine vinegar, and olive oil with a pinch of salt.
Step 11
Before serving, slice the cooked meat into thin pieces.
Step 12
Serve with chimichurri sauce.
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