clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
grilled ribeye with chimichurri

grilled ribeye with chimichurri

  • Author: jenny goycochea
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x
  • Category: main dishes
  • Diet: Gluten Free




2 12-14 oz ribeye steaks (choice or prime)
kosher salt
freshly ground black pepper
granulated garlic
23 tablespoons worchestershire 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
1 small shallot, peeled and very finely diced
2 cloves garlic, finely minced
1 thai chili, stem removed and finely minced (or 1/21 teaspoon of crushed red pepper flakes)
1 teaspoon honey
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


  1. In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
  2. An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the worchestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
  3. Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130-135), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
  4. Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

%d bloggers like this: