Sliced Ribeye Steak with Chimichurri Sauce

There is nothing like a nicely grilled piece of steak with some fresh sauce on it. This is so easy to make, you just grill some steak and blend ingredients together. You can serve this on top of a green salad or with some slices of pita bread, or other bread, and make little sandwiches with it. Simple and tasty!

Chimichurri is a fresh, uncooked, Argentinian sauce that is used on meats, although I think it is wonderful on vegetables and spread on top of fresh bread…ummm. There is a green version and a red version. I am making the green version here. You will have leftovers so store it in a glass jar and refrigerate. You can use the rest to marinate chicken or pork chops in, or as I said above, as a sauce over veggies or on bread.

You will need:

• 2 ribeye steaks (3/4 to 1 inch cut), or an equivalent piece of skirt steak (that has nice marbeling)
• 1 tablespoon olive oil
• Salt & pepper, to taste
• 2 cups parsley leaves and soft stems
• 1 cup cilantro or basil leaves and soft stems
• 1/4 cup fresh oregano leaves and soft stems
• 1/4 cup shallots or onions, roughly chopped
• 4-5 cloves garlic, chopped
• 1 jalapeno pepper, seeded and roughly chopped, or 1/4 tsp red pepper flakes
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar, lemon, or lime (or a combo of these)
• Salt & pepper, to taste

Steps:

1. Take your meat out of the refrigerator and coat both sides with 1 tablespoon of olive oil, and salt and pepper, to taste. Let rest at room temperature for 30 minutes.
2. In the meantime, take the rest of the ingredients and throw in a mini food processor or blender and blend together until semi-smooth but still a little grainy.
3. Taste sauce and adjust for flavorings, and texture, to your liking.
4. Cook your steak on an outdoor grill or on a grill pan on medium to medium high temperatures for about 4 to 6 minutes per side, depending on the thickness, until you see some nice char marks on both sides and it’s cooked to your preferred temperature. I like it between upper medium-rare to medium, which is somewhere between 135 to 145 degrees Fahrenheit. If you prefer it under or over that degree range (mooing or burnt) then that is your choice 🙂 .
5. Remove from grill and let sit for 5-7 minutes then slice into pieces and drizzle a nice amount of chimichurri sauce over it. Serve with some pita bread (or other bread), and sides. Below, I served it over lightly dressed salad greens and accompanied by loaded hummus and additional chimichurri sauce.

Kali Orexi!