Servings |
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Ingredients
Steaks
- 4 Rib-eye steaks 1.5 – 2″ thick
- Kosher or other flaky salt
- Fresh cracked black pepper
Chimichurri Sauce
- 1/2 cup extra-virgin olive oil
- 1 large lemon zest and juice
- 3 cloves garlic minced
- 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon Fresh cracked black pepper or to taste
- 1/4 teaspoon ground cumin optional
Ingredients
Steaks
Chimichurri Sauce
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Instructions
To make the sauce
- Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
- In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
- Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
For the steaks
- Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
- Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
- The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
- Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
- Serve with the Chimichurri sauce.
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