Argentinian · medium
Grilled Ribeye with Chimichurri
A perfectly seared ribeye with a vibrant Argentinian herb sauce — simple, dramatic, and delicious.
- 27 min
- Total
- 4
- Serves
- $39.50
- Est. cost
- 640
- Cal/serving
Dietary, as tagged
- Paleo
- Keto
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ribeye Steaks (1.25-inch Thick)4 8-oz steaks
- Fresh Parsley1 cup packed
- Fresh Oregano1/4 cup
- Garlic4 cloves
- Red Wine Vinegar3 tbsp
- Olive Oil1/2 cup
- Red Pepper Flakes1/2 tsp
- Coarse Salt1 tbsp
Method
- 01
Take steaks out of fridge 30–45 minutes before cooking. Season generously with coarse salt and black pepper on both sides.
- 02
Make chimichurri: finely chop parsley, oregano, and garlic (or pulse in food processor). Mix with olive oil, vinegar, red pepper flakes, salt, and pepper. Set aside.
- 03
Heat grill or cast-iron over very high heat. Grill steaks 3–4 minutes per side for medium-rare (130°F internal).
- 04
Rest steaks on a cutting board 5 minutes. Slice against the grain if desired.
- 05
Spoon chimichurri generously over steaks. Serve with roasted potatoes or a simple salad.
- 640
- Calories
- 46g
- Protein
- 3g
- Carbs
- 48g
- Fat
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