Last updated on October 8th, 2018 at 06:28 pm
These Grilled Rib-Eye Steaks with Chimichurri Sauce are easy and quick to make! The Chimichurri Sauce is healthy, fresh and super flavorful!!
Grilling a steak only takes a few minutes and the sauce can be done in less than 10 minutes! That is a huge plus any day of the year!!!
Growing up in Peru, I had my fair share of Grilled Steaks with the most amazing bright-green-herbaceous Chimichurri Sauce! I loved it then and I love it now. As a matter of fact, when the hubs visited Peru and discovered Chimichurri, he requested it everywhere we went (and not only when we ate steak!)
Chimichurri Sauce is a vegan condiment vastly used in South America. Argentina seems to be the place of its origin but that and the provenance of its name is unclear.
There are many variations on this condiment and everyone claims their recipe is the authentic one!
Some only include fresh parsley, while others include fresh oregano and cilantro. Whatever the case, one thing is certain, Chimichurri Sauce is delicious and adds flavor to everything it touches!
Grilled Rib-Eye Steaks with Chimichurri Sauce
My grandmother used to make her chimichurri sauce by the bucket fulls. She never followed a recipe and somehow it always tasted magnificent! My recipe is pretty much a copy of what I saw her do and I think it tastes like hers.
I use one whole bunch of fresh flat leaf parsley (the curly kind doesn’t have as much flavor so refrain from using it). A bunch is a bunch! It’s not exactly measured or weighted. I also used about a quarter of a bunch of fresh cilantro – again, not exact! Pick 12 sprigs, 10 or 15 – whatever you think it’s best – relax they are just herbs! If you see the photo above, the top is parsley and the bottom is cilantro – not precisely measured!
I use only the leaves and thin steams of the parsley. The cilantro – it all goes in!
Now for the steak, choose a rib-eye that is well marbled. I like to season my steak with a little bit of olive oil, salt and pepper. Salt is important. If you have a big chunk of meat, season it well.
I like to season my steak and let it rest in the refrigerator for as long as I can (sometimes overnight). You don’t have to do this!! Trust me, if I want steak “pronto” I will grill it as soon as I season it!
- Serve these delicious steaks with:
Parmesan Herb Easy Skillet Potatoes
Grilled Vegetables and Couscous Salad
- If you have time and decide to season your steak and refrigerate it, make sure you remove it from the refrigerator at least 20 minutes before grilling.
- Chimichurri Sauce tastes better if you let it sit for about 30 minutes so the flavors have a chance to blend.
- We love serving chimichurri sauce with boiled or roasted potatoes and/or roasted chicken.
- Love grilling? Have you tried my Grilled Chicken with the Best Balsamic Herb Marinade yet? It’s amazing and super easy!!
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Perfectly grilled Rib-Eye Steaks with the most delicious, flavorful, simple and healthy Chimichurri Sauce. Grilling a steak only takes a few minutes and the sauce can be done in less than 10 minutes! A win-win anytime!!
- 4 1 to 1 1/2 -inch-thick Rib-Eye steaks
- Salt and black pepper
- olive oil for brushing the steaks
- 1 bunch flat leaf parsley
- 5 garlic cloves, minced
- 1/4 bunch cilantro (about 12 sprigs - doesn't need to be exact)
- 1/4 cup red wine vinegar
- 1/2 lemon, juiced (about a teaspoon)
- 1/2 cup olive oil (plus more if needed)
- 1 teaspoon dried oregano
- 1/4 teaspoon dried red chili flakes (optional)
- 1 tablespoon red onion, minced
- Salt and black pepper to taste
Brush the steaks with olive oil and season with salt and black pepper on both sides.
At this point you are ready to grill your steaks or you can refrigerate them for up to 24 hours.
Preheat the grill to high.
Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter to rest, covered for 5 minutes.
Into a food processor add the parsley and garlic and pulse a few times.
Add the cilantro, red wine vinegar and lemon juice and pulse until is all chopped finely. Place the mixture into a bowl.
Add the olive oil, oregano, chili flakes (if using) and red onion. Mix well to combine. Season with salt and pepper to taste.
Chimichurri sauce taste best if you let it sit for at least 30 minutes so the flavors can blend.
Remove the steaks from the refrigerator 20 minutes before grilling.