Rib Eye with Chimichurri
I gave up red meat 18 months ago, but I have no problem preparing steak, especially knowing there are few things Stephan enjoys more than a grilled rib eye with a glass of red wine. It’s a low-fuss endeavor that delivers a big payoff. Just add some salt and pepper, throw it on the grill, serve it with a vegetable and/or a salad and call it a night. But I do find topping a steak with chimichurri is totally worth the extra effort. I typically blend my chimichurri a bit more than I did above, but I felt like serving a chunkier version. While the boys put it atop their steaks, I added it to my plate of roasted vegetables, which was amazing.
Serves 2
Ingredients
2 boneless rib-eye steaks, about 1 1/2 inches thick (at room temperature)
Salt and freshly cracked pepper
Extra-virgin olive oil
Chimichurri (click here for recipe)
Preparation
Oil the grill and preheat on high (about 450°).
Dry steaks and season with salt and pepper.
Grill steaks for 6 to 7 minutes per side (for medium-rare).
Remove from grill and let set for 5 minutes before serving with chimichurri sauce.
