Ribeye With Mixed Herb Chimichurri

Ribeye is one of my favorite steaks, it has great marbling and the flavors of the meat stand out on their own. With a higher fat content, it pairs beautifully with an acidic and slightly spicy side such as chimichurri. I grabbed every herb from my garden that was about to go bad and threw it in my food processor. For this - the more herbs the better. You can’t really mess it up but stick to 1 or 2 garlic cloves and not too much onion or it could be too pungent!

Ingredients

Steak

1-2 lbs Ribeye Steak

Salt & Pep

Butter & thyme (optional)

Chimichurri

1 handful of Mixed herbs (parsley, basil, cilantro, mint) you choose!

2 garlic cloves

1 small Shallot or 3 tbsp of any onion

3 tbsp EVOO

1 tsp salt

2 tsp black pepper

1 tsp red pepper (optional)

Take your steak out of the fridge 1 hour before cooking. Meanwhile, make your chimichurri. Put a handful of your herbs in a food processor with garlic, onion, EVOO, salt, and pepper. Blend until everything is combined and the herbs are all chopped. Taste and add more olive oil, salt, or pep.

Pat your ribeye dry with a paper towel. Sprinkle generously with salt and pepper and pat into your steak, avoid rubbing. Flip and repeat, don’t forget the sides of the steak.

Grill your ribeye for 3- 4 minutes per side. If your steak is very thick, transfer to a preheated 400-degree oven for 5 minutes. For medium rare - I pull my steak off the heat at an internal temp of 120 - 125. Let the steak rest for 10 minutes and top with 1 tbsp of butter and thyme. Cut along the bias and serve with chimichurri.