Ribeye Steak with Chimichurri
Treat Dad to the ultimate Father's Day feast with the perfect Ribeye Steak topped with zesty chimichurri!
Ingredients:
½ cup cilantro washed
½ cup parsley washed
½ medium onion coarsely chopped
1 teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon garlic coarsely chopped
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
2 tablespoons apple cider vinegar
⅓ cup extra virgin olive oil
4 ribeye steaks
Instructions:
Add all ingredients into a food processor except for oil and steak. Blend until very fine, scraping down the mixture with a spatula.
Place the mixture into a jar. Add olive oil, cover with lid, and shake.
Place steak onto a glass container and add half of the Chimichurri sauce, season steak with salt to taste. Coat steak and let marinade for 2-5 hours in the fridge.
Preheat the grill to high heat, while the grill is preheating let steak rest at room temperature for 20-30 min.
Grill until desired doneness, medium well, and grill for 5 min on each side. Remove from the grill and let rest for 10 min under a foil paper.
Serve with the other half of the Chimichurri sauce. Enjoy!
Recipe Courtesy of Munchkin Time Blog.