This bold dish features thick-cut ribeye steaks grilled to perfection, offering a rich, beefy flavor with a beautiful char. The star of the show is the homemade chimichurri, a fresh, tangy sauce made from finely minced parsley, cilantro, oregano, garlic, and jalape&# 195;±os, balanced by bright white vinegar and olive oil. ItâÂÂs paired with a zesty red chile mustard that adds a warm, spicy kick, cutting through the richness of the meat. Perfect for summer cookouts, date nights, or whenever you crave a steakhouse-quality meal at home. The contrast of texturesâÂÂfrom the tender steak to the chunky herb sauceâÂÂmakes every bite exciting.
Grilled Ribeye With Chimichurri And Red Chile Mustard
Description
This bold dish features thick-cut ribeye steaks grilled to perfection, offering a rich, beefy flavor with a beautiful char. The star of the show is the homemade chimichurri, a fresh, tangy sauce made from finely minced parsley, cilantro, oregano, garlic, and jalape&# 195;±os, balanced by bright white vinegar and olive oil. ItâÂÂs paired with a zesty red chile mustard that adds a warm, spicy kick, cutting through the richness of the meat. Perfect for summer cookouts, date nights, or whenever you crave a steakhouse-quality meal at home. The contrast of texturesâÂÂfrom the tender steak to the chunky herb sauceâÂÂmakes every bite exciting.Ingredients
Directions
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In a blender, puree garlic cloves, bay leaves, chopped jalapeños, salt, and 1 tablespoon of distilled white vinegar until a smooth paste forms.
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Transfer the garlic paste to a mixing bowl.
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Add the finely minced fresh cilantro, flatleaf parsley, and oregano leaves to the bowl.
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Whisk in the remaining 1/4 cup of distilled white vinegar and 1/3 cup of olive oil until the sauce is smooth and well-combined.
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Place the ribeye steaks in a shallow dish or resealable bag, pour the chimichurri over them, and let them marinate for at least one hour.
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Prepare a wood or charcoal grill and allow it to burn down until the coals are covered with white ash (embers).
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Remove steaks from the marinade, letting any excess drip off.
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Grill the steaks over medium-high heat for about 4 minutes on each side for medium-rare, or until desired doneness is reached.
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Let the steaks rest for 5 minutes before serving with the reserved chimichurri and red chile mustard on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 609.8kcal
- % Daily Value *
- Total Fat 36.0g56%
- Saturated Fat 15.1g76%
- Cholesterol 184.5mg62%
- Sodium 162.0mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 65.2g131%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Reserve some of the chimichurri marinade before adding it to the steaks if you prefer a cleaner herb sauce for serving, or use the marinade that has been in contact with raw meat only if it has been boiled thoroughly.
For best results, bring steaks to room temperature before grilling.
Red chile mustard can be substituted with your favorite spicy mustard variety.
