Rib Eye Steaks with Spicy Chimichurri

Steak for dinner is always a treat, especially with this spicy, tangy Argentinian sauce. “Frenched” doesn’t refer to the country of origin, but rather the exposed bone of the rib eye.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 1 cup chopped flat-leaf parsley
  • 4 garlic cloves, peeled and roughly chopped
  • 2 small Fresno chiles, seeded and chopped
  • 2 Tbsp. chopped oregano
  • ½ cup olive oil
  • 2 Tbsp. white wine vinegar
  • ½ tsp. kosher salt
  • ½ ground black pepper
  • 4 rib eye steaks (2½ lbs. total)
  • ½ tsp. kosher salt
  • ½ ground black pepper
  • 1 Tbsp. olive oil


  • Make the Chimichurri: Place all the ingredients in a blender or food processor and purée until it forms a coarsely ground paste. Set aside to let flavors meld.
  • Grill the steaks: Season the steaks with salt and ground black pepper and rub with oil.
  • Heat grill until hot. Add steaks and grill until both sides are brown and steak is medium rare, about 8–10 minutes total.
  • Transfer steaks to a plate covered loosely with foil and let rest 5 minutes. Slice steaks and serve with Chimichurri drizzled on top or on the side.