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5 from 2 votes

Grilled Rib-Eye Steaks with Chimichurri Sauce

This Grilled Steak is mouthwatering tender, juicy and topped with the most flavorful garlic and herb Chimichurri sauce. This steak recipe can be on your table in 20 minutes!
Course Main Course
Cuisine South American
Keyword Chimichurri Steak, Grilled Steak
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 252kcal


  • 4 1 to 1 1/2 -inch-thick Rib-Eye steaks
  • Salt and black pepper
  • Olive oil for brushing the steaks (about 1-2 tablespoons)

For the Chimichurri Sauce

  • 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


To Make The Chimichurri Sauce

  • 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 about 20 minutes so the flavors meld together.

For the Steaks

  • Pat the steaks dry and drizzle or brush them with olive oil. Season with salt and pepper. 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 heat (450 to 500 degrees Fahrenheit)
  • Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it's best to check the internal temperature with an instant read thermometer for accuracy.
  • Remove the steaks from the grill and allow them to rest on a platter, covered for 5-8 minutes, before slicing.


  • Remove the steaks from the refrigerator 20-30 minutes before grilling so they come to room temperature.
  • Chimichurri can be served as soon as it is ready, however letting it sit for about 20 minutes allows for the flavors to meld together producing a much more flavorful sauce.
  • Use tongs to flip the meat. Do not pierce it with a fork.
  • Due to “carryover cooking”, the temperature of your steak will rise after its removed from the grill, That is why it’s important to rest the meat before cutting into it. During this resting period, the internal temperature will increase by about 5 to 10 degrees due to carry over cooking.


Calories: 252kcal | Carbohydrates: 2g | Fat: 27g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 15mg | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.5mg