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grilled ribeye with chimichurri
Main Dishes

Grilled Ribeye with Chimichurri Sauce

Grilled ribeye is one of my favorite weeknight meals and the fresh, herby chimichurri sauce totally makes the dish!
Prep Time: 10 mins
Cook Time: 10 mins
Makes: 2 -4 servings
scale:

Ingredients

Steak:

  • 2 12-14 oz ribeye steaks choice or prime
  • Kosher salt
  • Freshly ground black pepper
  • Granulated garlic
  • 2-3 tablespoons Worcestershire 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
  • 2 cloves garlic finely minced
  • 1 Thai chili stem removed and finely minced (or 1/2 - 1 teaspoon of crushed red pepper flakes)
  • 2 teaspoons honey
  • 1 small shallot peeled and very finely diced
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.