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
Ingredients:
2 lbs of rib eyes
sea salt, black pepper and extra virgin olive oil
Chimichurri Sauce
Ingredients:
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
Directions:
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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.
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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.
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Turn your grill to medium-high and allow the grill to warm up with the lid shut.
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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)
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Flip steaks and let cook for another 6-8 minutes with the lid closed.
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Remove the steaks from the grill and let rest for at least 5 minutes before slicing.
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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.
Enjoy!
It's important to start with a hot grill to obtain those pretty grill marks. Make sure to not fuss with your steaks once they hit the grill you want to just flip once during grilling process. Let steaks rest for at least 5 minutes before cutting. That way all the juices don't escape leaving you with a tough piece of steak.
A few quick pulses and you're done!
- Add the vinegar, olive oil and crushed red peppers. If you crush the pepper flakes in your hand it will help release more of the heat.
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.
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This looks fantastic Quyen! I am loving the bright green color of that chimichurri sauce, and now you have me craving steak. 😉
Perfect. Delicious. I love Chimichurri and yours is bright and beautiful!
So ready to try Chimichurri sauce! looks d-lish 🙂
This looks delicious…especially the Chimichurri! Your pics are gorgeous, by the way!
Yum! Grilling is my favorite thing about summertime 🙂 I hope you guys win the contest! Fingers crossed.
I’ve never tried Chimichurri before, but it looks so easy to make. Definitely going to try it the next time we grill out! Great job!
voted for you! 🙂
The Cilantropist: Thank you! I love the fresh and bright flavors of the chimichurri sauce. It really adds a lot to steaks!
Renee Fontes: Thank you!!!
Erin: Yes – I can’t wait until you try it! 🙂
Jennifer @ Jane Deere: Thank you!!
Gastronomer: I love grilling too – especially when Derrick does it!
Amy @ Dealusional: You’re going to have to try it soon – it’s so good!
Amy: Thank you so much!! We appreciate it! Woot hoo!
Great post. I used to work for this cheesy fern bar and their steaks were so bad that I used to make my own Chimichurri Sauce to help make them palatable. I love the stuff.
Hi Stuart! Chimichurri is the best – it goes so well with so many things and so easy to make! Glad you were able to save those awful steaks with the sauce! 🙂
Quyen, this looks SO good! Seriously… these photos? Drool worthy!
Awesome steak! When I’m eating meat again (long story), this is on the top of my list. Mainly because we’re already growin’ the makin’s for chimichurri sauce.
[K]
I’m planning on making chimichurri sauce this weekend as a topping for burgers. (I love ribeyes, but that gets a little expensive for a crowd.) Some of the recipes I’ve seen call for using cilantro instead of oregano, what do you think?
I really love chimichurri sauce but i didn’t like the oregano in this recipe, i thought it was over powering, i think next time i will do with out it. other than that this recipe is great and i loved how simple and easy it was.
Average Betty: Thank you!! Yay! Glad they’re drool worthy!!
Kim: thank you! I want to hear about your long story! It’s so awesome that you have a garden to draw inspiration from! Yum!
Hi Gretchen: I’m sure it’s going to be great with the burgers! Steaks can definitely add up especially when serving a crowd. We haven’t used cilantro in lieu of oregano before… but I’m sure it’s would be good if you like the flavors of cilantro over oregano. I can’t wait to hear how it turns out and which you prefer. Have a wonderful weekend!
Kelly: We’re so glad you tried the recipe and that you found it simple and easy. Thank you!! 🙂 Everyone’s palate is so different and the fun part is making a recipe and then tweaking it to fit your taste. Happy to hear that you will be experiementing with the recipe and making it again. Take care and happy cooking!
This sauce reminds me of spring and the promise of good things to come.
I will try to make this dish next week.
I know my husband will love this sauce with steaks.
Thank you for sharing this recipe.
This is an awesome recipe! Love it on steaks, but I also drizzle it in salad dressings, on cooked veggies and I even fry my eggs in it. Green eggs and ham, anyone?