Main Dishes
Free Recipe
Grilled Ribeye with Chimichurri
A thick-cut, well-marbled ribeye grilled over a screaming hot fire to a juicy medium-rare, topped with a vibrant Argentinian chimichurri of parsley and oregano.
in the kitchen
Method
1
Pull steak from fridge 45 minutes before cooking; season generously with salt and pepper.
2
Blend parsley, oregano, garlic, vinegar, olive oil, and chilli flakes into a rough chimichurri; rest 30 minutes.
3
Grill steaks over the highest heat for 3 minutes per side for medium-rare.
4
Rest 5 minutes, slice against the grain, spoon over chimichurri, and finish with flaky sea salt.