Description
Indulge in the rich, savory flavors of Grilled Ribeye with Chimichurri Sauce. This recipe combines perfectly cooked ribeye steaks with a vibrant and herbaceous chimichurri sauce for a truly delightful dining experience.
Ingredients
Scale
Steak:
- 2 12-14 oz ribeye steaks, choice or prime
- Kosher salt
- Freshly ground black pepper
- Granulated garlic
- 2–3 tablespoons Worcestershire sauce
- 1 ear yellow corn, shucked (optional)
- Flaky sea salt
Chimichurri Sauce:
- 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
- 1 bunch cilantro leaves and small, soft stems only, finely chopped
- 2 cloves garlic, finely minced
- 1 Thai chili, stem removed and finely minced (or 1/2 – 1 teaspoon of crushed red pepper flakes)
- 2 teaspoons honey
- 1 small shallot, peeled and very finely diced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon lemon zest, optional
- High-quality extra virgin olive oil
- Kosher salt
- Freshly ground pepper to taste
Instructions
- Prepare Chimichurri Sauce: In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover, stirring gently until well combined. Season to taste with salt and pepper. Set aside.
- Cook Steak: Season steaks with salt, pepper, and granulated garlic. Drizzle with Worcestershire sauce and let sit at room temperature for an hour. Grill or cook in a skillet until desired doneness.
- Cook Corn: Season corn with oil, salt, and pepper. Grill for 3-4 minutes per side until slightly charred. Slice off the kernels.
- Assemble: Arrange corn over sliced steak, sprinkle with flaky salt, and drizzle with chimichurri sauce.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
