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–+ servings

Grilled Ribeye with Chimichurri Sauce

A deliciously juicy ribeye steak grilled to perfection and topped with a vibrant chimichurri sauce, perfect for any meat lover.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Argentinian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Ribeye Steak
  • 4 pieces Ribeye Steaks 1 inch thick
  • 2 tablespoons Olive Oil for grilling
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
For the Chimichurri Sauce
  • 1 cup Fresh Parsley finely chopped
  • 1/2 cup Olive Oil extra virgin
  • 1/4 cup Red Wine Vinegar
  • 4 cloves Garlic minced
  • 1 teaspoon Red Pepper Flakes adjust to taste
  • 1 teaspoon Oregano dried

Method
 

Prepare the Chimichurri Sauce
  1. In a mixing bowl, combine the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, oregano, salt, and black pepper. Mix well and set aside to let the flavors meld.
Prepare the Ribeye Steaks
  1. Preheat the grill to high heat. Brush the ribeye steaks with olive oil and season generously with salt and black pepper.
Grill the Steaks
  1. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
Serve
  1. Remove the steaks from the grill and let them rest for 5 minutes. Serve topped with chimichurri sauce.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 3gProtein: 45gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 600mgPotassium: 800mgVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

For best results, let the chimichurri sauce sit for at least 30 minutes before serving to enhance the flavors.

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