Ribeye Steaks with Chimichurri Sauce

Ribeye Steaks with Chimichurri Sauce

A wooden cutting board topped with Asado - grilled beef, served with chimichurri sauce


For the Ribeye Steaks:

4 boneless ribeye steaks (approximately 250g each)
30ml olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper to taste

For the Chimichurri Sauce:

30g fresh parsley leaves, finely chopped
10g fresh coriander leaves, finely chopped
2 garlic cloves, minced
1 shallot, minced
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
45ml red wine vinegar
120ml extra virgin olive oil
Salt and black pepper to taste


Prepare the Ribeye Steaks:

In a small bowl, combine olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper to create a marinade.

Place the ribeye steaks in a shallow dish and coat them evenly with the marinade.

Cover the dish and refrigerate for at least 1 hour or overnight to allow the flavours to infuse.

Prepare the Chimichurri Sauce:

In a mixing bowl, combine the finely chopped parsley, coriander, minced garlic, shallot, dried oregano, and red pepper flakes.

Stir in the red wine vinegar and gradually whisk in the extra virgin olive oil until well combined.

Season with salt and black pepper to taste. Adjust the red pepper flakes if you prefer a spicier sauce. Set the chimichurri sauce aside.

Grill the Ribeye Steaks:

Preheat your grill to high heat. Remove the marinated ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Grill the steaks to your desired level of doneness, about 4-5 minutes per side for medium-rare, depending on the thickness of the steaks. Adjust the grilling time to your preference.

Once the steaks are grilled to perfection, remove them from the grill and let them rest for a few minutes to allow the juices to redistribute.

Serve and Enjoy:

Place the grilled ribeye steaks on a plate and drizzle generously with the chimichurri sauce.

Serve the Argentine Ribeye Steaks with Chimichurri Sauce alongside your favourite BBQ side dishes, such as roasted vegetables or garlic butter corn on the cob.

Enjoy the explosion of flavours and the succulent tenderness of the ribeye steaks, perfectly complemented by the vibrant and zesty chimichurri sauce.

Note: For an extra touch of smokiness, you can use smoked sea salt in the marinade. Feel free to adjust the chimichurri sauce ingredients to suit your taste preferences. You can add more herbs, garlic, or red pepper flakes for a bolder flavour.

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