RECIPES

Grilled Ribeye with Chimichurri

By Chef Alex Bolar
July 3, 2024
Serves
4

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
FOR CHIMICHURRI-
Italian Parsley1 bunch, destemmed
Flamingo Estate Extra Virgin Olive Oil→1/3 cup
Red Pepper Flakes1/4 tsp
Jalapeño1, deseeded
Scallions4, cleaned, rough chopped
Lime Juice2 tbsp
Salt1/2 tsp
Black Pepper1/4 tsp, ground
Garlic3 cloves
FOR RIBEYE-
Bone in Ribeye Steak4 x 1 1/2” steaks, 10-12 oz each
Flamingo Estate Extra Virgin Olive Oil→2 tbsp
Kosher Salt1 1/2 tbsp
Black Pepperground, to taste
Steps
  1. CHIMICHURRI:
  2. Place all of the ingredients into a blender or food processor. Blend everything together until the sauce becomes smooth in texture. Chill and keep refrigerated in an airtight container for up to 2 weeks.
  3. RIBEYE:
  4. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high.
  5. Brush the steaks on both sides with olive oil and season heavily with salt and ground pepper to taste. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F), or 5 to 7 minutes for medium. Transfer the steaks to a cutting board or platter and let them rest 5 minutes before slicing. To serve, slice and dress with chimichurri.
Cook a meal for someone you love
Cook a meal for someone you love