Grilled Steak with Thai Chimichurri

5 from 1 vote

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Prep Time: 20

Cook Time: 15

Total Time: 35

Makes: 4 servings

Ingredients

Steaks

2 - 16 oz ribeye steaks, cut at least 1 1/4 inch thick
2 tablespoons olive oil
kosher salt and freshly cracked pepper
2 limes, halved
flaky sea salt, for serving

Thai Chimichurri

1/2 cup chopped cilantro leaves and tender stems
1/4 cup roughly chopped fresh mint leaves
1/4 cup chopped fresh thai basil leaves
2 scallions, thinly sliced
1/2 shallot, minced
2-3 fresh thai Bird’s Eye chilies, minced
1 teaspoon grated fresh ginger
2 garlic cloves, grated
3/4 cup olive oil
3 tablespoons rice vinegar
1 teaspoon fish sauce

Instructions

Make the chimichurri sauce. Mix all the ingredients in a mixing bowl and stir well. Season to taste with salt and pepper. The chimichurri is best made about an hour in advance so that the flavors have time to meld.
Season the steaks. 30 minutes before cooking, remove the steaks from the fridge so they can come to room temperature. Coat the steaks in olive oil and season really well with kosher salt and freshly cracked black pepper.
Prep your grill. Preheat an outdoor grill over medium heat to 500 F. Let the grill preheat for a full 15 minutes. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
Sear the steaks. Right before you cook the steaks, increase the heat to medium high. Lay the steaks diagonally across the grates of the grill (don’t close the lid) and let them sear for 3-4 minutes. Rotate them 90 degrees clockwise and let them sear for another 2-3 minutes so you get a nice crosshatch pattern. Grill the limes, cut side down, at the same time that you grill the steaks.
Finish the steaks. Flip the steaks, turn off the heat, close the grill lid, and let them cook for 4-6 minutes, or until the internal temperature registers at around 130 F. Remove the steaks and limes from the grill and let the steaks rest for 10-15 minutes before slicing.
Serve. Sprinkle the sliced steak with flaky sea salt and squeeze the grilled limes over the top. Serve with the chimichurri sauce on the side.

Nutrition

Calories: 547kcalCarbohydrates: 2gProtein: 46gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 138mgSodium: 240mgPotassium: 681mgFiber: 1gSugar: 1gVitamin A: 446IUVitamin C: 7mgCalcium: 37mgIron: 4mg