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.

Follow along with us when making this recipe! Tap below to view the recipe video.