Chimichurri Ribeye Steak
A grilled ribeye topped with chimichurri.
A grilled ribeye topped with chimichurri.
Instructions
1
Pat steak dry with paper towels.
2
Brush steak with olive oil and season with salt and pepper.
3
Rub surface of grill pan with butter.
4
Place ribeye on hot grill pan with tongs, pressing down for great grill marks. Cook on one side 1 minute and 45 seconds, then rotate steak 90 degrees. After 2 minutes, flip steak and cook an additional 1 minute and 45 seconds. Rotate 90 degrees and finish cooking 2 minutes. Ensure steak is cooked until internal temperature reaches 145°F on meat thermometer for medium doneness before removing from grill.
5
Let steak rest 7-10 minutes.
6
Add all chimichurri ingredients into food processor and pulse until smooth.
7
Drizzle chimichurri sauce atop rested steak.
Difficulty Level: 2 out of 5
Ingredients
1 Sterling Silver® ribeye steak
¼ cup olive oil
Salt and pepper to taste
1 stick of butter
Chimichurri sauce:
1 garlic clove, peeled
½ cup fresh parsley, chopped
½ cup fresh cilantro
¼ cup green onions, chopped
3 tablespoons red wine vinegar
3 tablespoons olive oil
Pinch of salt and pepper
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