Argentinian Grilled Ribeye with Chimichurri Sauce
Grass-fed ribeye fillets grilled to medium-rare and served with vibrant chimichurri sauce. This Argentine classic features a bold herb condiment made from fresh parsley, oregano, garlic, and red pepper flakes tempered with red wine vinegar and olive oil. The steak rests after grilling to retain its juices, while the chimichurri steeps in salted water for balanced flavor.
Ingredients
- 1 cup water
- 1 tbsp coarse salt
- 1 head garlic, separated and peeled
- 1 cup fresh flat-leaf parsley leaves, packedcurly parsley1:1herb
slightly milder flavor
- 1 cup fresh oregano leaves
- 2 tsp crushed red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 4 , grass-fed ribeye filletscurly parsley1:1herb
slightly milder flavor
Instructions
- 1
Grill the steak over direct heat, then flip and continue cooking until desired doneness
- 2
Remove steak from grill and rest for 15 minutes
- 3
For chimichurri: simmer water and salt in a small pan until salt dissolves, then remove from heat
- 4
Finely mince garlic, parsley, oregano, and red pepper flakes
- 5
Combine minced ingredients in a bowl
- 6
Whisk in red wine vinegar, then olive oil, then the salted water
- 7
Transfer to a jar, seal tightly, shake to combine, and refrigerate
Tips
Resting the steak allows juices to redistribute throughout the meat, ensuring a juicier final result
Refrigerating chimichurri allows flavors to meld and develop
Good to Know
Chimichurri keeps refrigerated in a sealed jar for up to one week
Chimichurri can be made up to one day ahead and refrigerated
Serve grilled steak hot with chimichurri sauce on the side
Common Mistakes
Do not skip the resting period to avoid losing juices and achieving dry steak
Do not over-grind the chimichurri ingredients as a paste; finely mince for proper texture
Substitutions
conventional beef has different fat profile
slightly milder flavor