Ingredients:
For the Marinade:
- 4 ribeye steaks (about 1 inch thick)
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons red wine vinegar
- Salt and black pepper to taste
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
Instructions:
1. Prepare the Marinade:
- In a bowl, combine the olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and black pepper. Mix well.
2. Marinate the Steaks:
- Place the ribeye steaks in a large, shallow dish. Pour the marinade over the steaks, making sure they are coated on both sides. Cover the dish and refrigerate for at least 1 hour, but for better flavor, marinate for 4-6 hours or overnight.
3. Prepare the Chimichurri Sauce:
- In a separate bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt. Mix well. This sauce can be made in advance and stored in the refrigerator until serving.
4. Preheat the Grill:
- Preheat your grill to high heat, around 450-500°F (230-260°C). If you’re using charcoal, wait until the coals are covered with white ash and are medium-hot.
5. Grill the Steaks:
- Remove the steaks from the marinade and let any excess drip off. Place them on the hot grill. Grill for about 4-5 minutes on each side for medium-rare, adjusting the time based on your desired level of doneness.
6. Rest the Steaks:
- Remove the steaks from the grill and let them rest for a few minutes. This allows the juices to redistribute and keeps the meat tender.
7. Serve:
- Serve the grilled steaks with a generous drizzle of chimichurri sauce. You can also serve them with traditional Argentinian sides like grilled vegetables or a simple salad.
Cooking Time: The cooking time for the steaks will vary depending on the thickness and desired level of doneness. The given time is for medium-rare, so adjust as needed.
Serving Size: This recipe serves approximately 4 people.
