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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!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 2 -4 servings

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.