YIELD: 6 steaks or 10-12 servings
ingredients
Ribeye
Chimichurri Sauce
directions
Preheat the barbeque to high heat 450°F-475°F (240°C-245°C).
Bring steaks to room temperature.
Drizzle the steaks with oil 2 tbsp (30ml) and season to taste
with salt and pepper.
Oil the grill with remaining oil. Place steak on the oiled
grill. Grill for 3-4 minutes or until nice, deep char marks are
achieved.
Give the steak a quarter turn to create diamond hatch marks.
Continue to cook 2-3 more minutes. Flip and repeat for medium
rare.
Remove steak from grill and cover loosely with foil. Let meat
rest for 10 minutes.
Slice the steak into 1 inch pieces and serve with chimichurri
sauce.
To prepare the chimichurri sauce, place the mint, parsley,
cilantro, garlic, jalapeño and Dijon in the blender pulse until
smooth. Add ½ cup of olive oil to the mixture in a steady
stream. Season with salt, pepper and a hit of lemon juice.