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Chimichurri Grilled Ribeye Recipe

Chimichurri Grilled Ribeye Recipe

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We all love a good ribeye steak on the grill, but how about trying a whole, delicious ribeye roast for a change? We paired this succulent roast with a delicious Argentine chimichurri - an olive oil based dressing filled with delicious spices, that really brings out the flavor of the beef. You can use Wagyu, Grass-Fed or even Bison ribeye for this recipe.

Prep Time:
Cook Time:
Total Time:
Yield: 8 servings

Chimichurri Grilled Ribeye Recipe Instructions

Ingredients
For the Meat
  • 1 boneless Rib-Eye, about 4 lbs.
  • Kosher salt, 1 cup
For the Chimichurri
  • 2/3 cups hot water
  • ½ tbsp. kosher salt
  • 1 garlic clove, finely chopped
  • 2 tbsp. fresh oregano, chopped
  • 1 tsp. red pepper flakes
  • 3 tbsp. chopped parsley
  • 2 tbsp. red wine vinegar
  • 1/3 cups olive oil
For the Herb Brush
  • 4 sprigs Fresh parsley
  • 4 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
Directions
  1. Mix all the chimichurri ingredients in a saucepan over low heat and mix to combine. Leave to cool and keep in the fridge, covered.
  2. Trim excess fat or silverskin from the meat.
  3. Rub the kosher salt over the meat, on both sides.
  4. Tie the sprigs of fresh herbs together with string, making a “brush”.
  5. Turn your grill on to high heat or if using coals, use a two-zone system, with the high heat on one side and less coals (less heat) on the other side.
  6. Sear the meat on both sides, about 2-3 minutes each side, then place the ribeye on the grill, fat side down, over the hottest part of the grill. Grill for 25 minutes, then move to the lower heat side and continue grilling for another 20 minutes. Use the herb brush to brush the chimichurri over the meat and go on grilling over low heat for another 20 minutes. Flip the meat, brush with the chimichurri sauce again, and continue to grill until medium-rare or well done, another 20 minutes or so.
  7. Transfer to a cutting board, and cover. Let it rest for about 5 minutes then slice against the grain.
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