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
- 1 cup chopped flat-leaf parsley
- 4 garlic cloves, peeled and roughly chopped
- 2 small Fresno chili peppers, seeded and chopped
- 2 Tbsp. chopped oregano
- 1⁄2 cup plus 1 Tbsp. olive oil, divided
- 2 Tbsp. white wine vinegar
- 1 1⁄2 tsp. salt, divided
- 1 1⁄2 tsp. ground black pepper, divided
- 4 rib eye steaks (2 1⁄2 lbs. total)
- Place parsley, garlic, chili peppers, oregano, 1⁄2 cup olive oil, vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a blender or food processor and purée until it forms a coarsely ground paste. Set aside.
- Season steaks with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon ground black pepper and rub with remaining 1 tablespoon olive oil.
- Heat grill until hot. Add steaks and grill until both sides are brown and steak is medium rare, about 8 to 10 minutes total.
- Transfer steaks to a plate, cover loosely with foil, and let rest 5 minutes. Slice steaks and serve with chimichurri sauce drizzled on top or on the side.