Summer is one of my favorite seasons. Mainly because I associate it with grilling and that’s Derrick’s domain. I’m grateful that when Derrick cooks it helps free up some of my nights and I can kick back and relax. We like grilling steaks, and rib eyes are especially good on the grill. It’s has beautiful marbling which lends to a juicy and flavorful steak. We created this simple but mouthwatering recipe for the Cattleman’s Finest’s #GrillUpYourSummer contest. Cattleman’s Finest is Smart & Final’s own line of beef.
The steaks are seasoned with sea salt, fresh ground black pepper and a light drizzle of extra virgin olive oil. It’s grilled to perfection and then topped with a fresh and bright chimichurri sauce. Chimichurri is a traditional Argentinean sauce and it’s sorta like a South American version of the Italian pesto. The base of the sauce is flat leaf parsley, oregano and garlic. It’s then combined with olive oil, red wine vinegar and crushed red pepper flakes. The flavors are fresh, bright, herb-y and tangy with a bit of a kick from the pepper flakes. It’s great on meats, chicken and even French fries.
Grilled Rib Eye with Chimichurri Sauce
2 lbs of rib eyes
sea salt, black pepper and extra virgin olive oil
1 C parsley leaves, tightly packed
2 Tbs oregano leaves, tightly packed
4-5 cloves of garlic
½ C extra virgin olive oil
2 Tbs red wine vinegar
¼ tsp sea salt
¼ tsp ground black pepper
½ tsp red pepper flakes
Place steaks on a large dish. Season both sides with sea salt, fresh black pepper and a drizzle of olive oil. Gently massage the seasonings into the beef with your hands. Let steaks marinate and come to room temperature while you prepare the chimichurri sauce.
Put parsley, oregano and garlic in the bowl of a food processor. Pulse a few times to finely chop the herbs. Place in a medium bowl and add olive oil, red wine vinegar, salt, pepper and red pepper flakes. Stir to combine and adjust seasonings if needed.
Turn your grill to medium-high and allow the grill to warm up with the lid shut.
Place steaks on hot grill then reduce heat to medium close lid and cook for 8-10 minutes. (Remember to monitor your steaks as cooking time will vary with the thickness of the steaks)
Flip steaks and let cook for another 6-8 minutes with the lid closed.
Remove the steaks from the grill and let rest for at least 5 minutes before slicing.
Serve with chimichurri sauce. Chimichurri sauce can be stored in the fridge a couple of days. Just make sure to bring sauce back to room temperature before serving.
Head on over to Grill Up Your Summer to vote for our recipe. Voting starts on June 22nd, 2011. Your vote will earn you an entry for a chance to win a $50 Smart & Final gift card and a Weber Q220 Mid-sized Portable Grill. Good luck!
This project has been compensated as part of a social shopper insights study for #collectivebias. All opinions are my own.