Grilled Ribeye Steak with Chimichurri Sauce

D'Artagnan | Yield: 2
Bright and fresh with just a hint of spice, Argentinian-style chimichurri is the perfect crown for our grilled ribeye steak. The best part? This recipe comes together in mere minutes. Just right for your hungry gauchos.
Grilled Ribeye Steak with Chimichurri Recipe | D'Artagnan



  • ½ cup packed flat-leaf parsley leaves
  • ½ cup packed cilantro leaves
  • 2 cloves garlic, peeled
  • 1 teaspoon dried oregano
  • 1/8 cup red wine vinegar
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon coarse salt
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil



  1. Make the chimichurri: To a food processor, add parsley, cilantro, garlic, and oregano. Pulse until chopped. Add vinegar, red pepper flakes, salt, and a few grinds of pepper. Pulse until combined. Drizzle with the processor running, pour in olive oil. Put the finished chimichurri aside until ready to use.
  2. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.  Lightly oil hot grates.
  3. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.
  4. Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.
  5. Let steaks rest for 8 -10 minutes before slicing. Top generously with chimichurri.