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Grilled Ribeye with Chimichurri


For the chimichurri:

5 garlic cloves, peeled

1 bunch parsley, leaves picked (about 4 cups)

1 bunch oregano, leaves picked (about 1½ cups)

½ cup hot water

1/3 cup red wine vinegar

1 tablespoon kosher salt

½ cup olive oil

1 tablespoon red pepper flakes

For the steaks:

Canola oil

Kosher salt

Freshly ground black pepper

2 (1½-pound) bone-in ribeye steaks

Remove steaks from the fridge about 30 minutes before grilling to bring to room temperature. Leftover chimichurri keeps in the fridge for three days and goes well with anything you throw on the grill, such as fish or vegetables.


  1. Make the chimichurri: In the bottom of a blender, place garlic cloves and top with herbs (the garlic should be in the bottom so it meets the blade first). Add hot water, vinegar, and salt and blend on high for just a few seconds (you don’t want to puree the herbs; you’re just cheat-chopping here). Transfer to a large bowl. Drizzle in oil very slowly while whisking by hand to emulsify; add red pepper flakes. Allow flavors to meld at least 30 minutes before serving.
  2. Prepare the grill: If using charcoal, shift coals to one side of the grill to create distinct areas of direct and indirect heat. Soak a paper towel in canola oil and, using tongs, oil grate to keep meat from sticking. Season steaks generously on all sides with salt and pepper.
  3. Grill the steaks: When coals are ready, start steaks bone-side on direct heat (the steak will be standing on its side) for a few minutes to allow bone to heat up so the meat will cook evenly (otherwise the cold bone will slow the cooking of the meat closest to it). Then, sear steaks flat on direct heat for 2 to 3 minutes and then flip to sear the other side. Move to indirect heat and cook, lid on, until the internal temperature reaches 135 degrees. Remove from grill and let steaks rest on a cutting board for 5 minutes before slicing.
Recipe from the Simple Life.
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