Chimichurri Steak Recipe

Try this delicious and different way to use our incredible steaks! These are great as is or sliced and added into tacos! Enjoy!

Ingredients:

• 2 Pre Ribeye Steaks

• 1 tbsp grapeseed oil (or other high heat oil)

• 1 tsp kosher sea salt, plus more for seasoning

Chimichurri Sauce:

• 1 bunch flat-leaf parsley, chopped

• 1 bunch cilantro, chopped

• 3/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tsp red pepper flakes

• 1 tsp salt

• 1/2 tsp black pepper

Directions:

Remove your steaks from the fridge 10 minutes before cooking. Preheat the grill in two zones: 1 high heat and 1 medium/low heat.

While preheating, make the chimichurri sauce. Pulse all the ingredients together in a large food processor until smooth with some chunks in it, like a thick salsa.

Salt and oil your steaks on both sides, then slide them on to the high heat side of the grill. Cook for 3 minutes on each side to give the steak some color.

Move to the low heat side of the grill to finish cooking. About 2 minutes.

When the instant-read thermometer reads about 110. Remove from grill and loosely tent with foil for 5 minutes.

Slice against the grain and top with chunky chimichurri. Enjoy!

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