RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE
Servings
4
Servings
4
Ingredients
Steaks
  • 4 Rib-eye steaks1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2cup extra-virgin olive oil
  • 1 large lemonzest and juice
  • 3cloves garlicminced
  • 1 large bunch flat-leaf parsleyfine minced (or cilantro, if preferred)
  • 1/4cup red wine vinegar
  • 1/2teaspoon red chili flakes
  • 1/2teaspoon Sea saltor to taste
  • 1/4teaspoon Fresh cracked black pepperor to taste
  • 1/4teaspoon ground cuminoptional
Instructions
To make the sauce
  1. Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  2. In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  3. Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
For the steaks
  1. Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  2. Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  3. The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  4. Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  5. Serve with the Chimichurri sauce.