Grill
Grilled Steak with Chimichurri
Charred ribeye over open coals served with bright, garlicky herb chimichurri.
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30m 4 servings Easy
Ingredients
- • 2 thick ribeye steaks
- • 1 cup parsley, finely chopped
- • 4 garlic cloves, minced
- • 1 tsp dried oregano, 1 tsp chili flakes
- • 1/2 cup olive oil, 3 tbsp red wine vinegar, salt
Method
- 1
Mix parsley, garlic, oregano, chili, vinegar, oil and salt. Rest 30 min.
- 2
Salt steaks generously. Sear over very hot coals 4 min per side for medium-rare.
- 3
Rest 5 min, slice across the grain, spoon chimichurri over.