A juicy grilled ribeye finished with fresh chimichurri is a simple way to bring bold, steakhouse-style flavor to your BBQ. The rich, flavorful steak pairs perfectly with the bright herbs, garlic, and acidity of the chimichurri.

INGREDIENTES 

2 ribeye steaks, about 1–1.5 inches thick  

2 tsp kosher salt  

1   tsp freshly cracked black pepper  

2   tbsp olive oil  

For the Chimichurri 

•       1 cup fresh parsley, finely chopped  

•       3 garlic cloves, minced  

•       1/2 cup olive oil  

•       2 tbsp red wine vinegar  

•       1/2 tsp red pepper flakes  

•       Salt and pepper to taste  

Preheat the grill to high heat.  

2.        Season the ribeyes generously with salt and black pepper.  

3.        Grill for about 4–5 minutes per side, depending on thickness and your preferred doneness.

4.        Remove the steaks from the grill and let them rest for 5–10 minutes.  

5.        Meanwhile, combine the parsley, garlic, olive oil, red wine vinegar, and red pepper flakes to make the chimichurri.  

6.        Season the chimichurri with salt and pepper to taste.  

7.        Slice the ribeye against the grain.  

8.        Spoon the chimichurri over the steak and serve.