Description

A quick and impressive Labor Day dinner featuring thick-cut ribeye steaks grilled to perfection and topped with a vibrant, fresh chimichurri sauce made with parsley, cilantro, and garlic.

Ingredients

Scale

2 cups fresh flat-leaf parsley, packed
1/2 cup fresh cilantro, packed
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4–5 cloves garlic
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
2–4 ribeye or New York Strip steaks, 1-inch thick
Coarse kosher salt
Cracked black pepper
Neutral oil (avocado or canola) for grates
1 tablespoon butter (optional)

Instructions

In a food processor, pulse parsley and cilantro until finely chopped but not pureed.
Add garlic, red pepper flakes, oregano, salt, and pepper; pulse to combine.
With the motor running, slowly drizzle in olive oil and red wine vinegar until combined.
Taste and adjust seasoning, then transfer sauce to a jar and set aside (can be made up to 3 days ahead).
Remove steaks from fridge 30-45 minutes before cooking to bring to room temperature.
Pat steaks dry with paper towels and season generously with kosher salt and cracked black pepper.
Preheat grill to high heat; clean grates and brush with neutral oil.
Place steaks on grill and do not move for 3-4 minutes to develop grill marks.
Flip steaks and cook for another 3-4 minutes.
If steaks are thick, move to cooler side of grill for indirect heat to finish cooking.
Check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
Remove steaks from grill and let rest on a cutting board for at least 10 minutes.
Optionally rub butter over steaks while resting.
Slice steak against the grain and serve immediately with chimichurri sauce spooned on top.

Notes

Make the chimichurri sauce ahead of time for better flavor melding. Pat the steak dry before seasoning to ensure a good sear. Always rest the steak for at least 10 minutes to retain juices. Slice against the grain for tenderness. The sauce keeps in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Argentinian

Nutrition

Serving Size: 1 steak with 2 tbsp
Calories: 450
Sugar: 1
Sodium: 600
Fat: 32
Saturated Fat: 8
Carbohydrates: 4
Fiber: 1
Protein: 35

Keywords: grilled steak, chimichurri sauce, labor day dinner, ribeye, quick dinner, gluten-free, high protein, summer grilling