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Sliced Ribeye Steak with Chimichurri Sauce

This grilled steak with chimichurri sauce packs a flavorful punch. Perfect for gatherings where guests can sandwich it between a piece of bread and pop it in their mouths!
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Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Taste sauce and adjust for flavorings to your liking.
  • 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 🙂 .
  • 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.