Ingredients:

  • 2 ribeye steaks (about 1-inch thick, 450g each)
  • Salt, to taste (preferably kosher salt)
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15ml)
  • 1 cup fresh parsley, finely chopped (25g)
  • 1/4 cup fresh oregano, finely chopped (15g)
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup olive oil (120ml)
  • 2 tablespoons red wine vinegar (30ml)
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, combine parsley, oregano, garlic, and red pepper flakes. Whisk in olive oil and red wine vinegar until well blended. Season with salt and pepper. Set aside for flavors to meld.
  2. Remove steaks from the fridge to temper at room temperature for about 20 minutes. Pat dry with paper towels. Season generously with salt and pepper on both sides.
  3. Heat your grill on high for about 10 minutes until very hot.
  4. Lightly brush steaks with olive oil. Place the steaks on the grill and close the lid. Grill for about 4-5 minutes on one side. Flip the steaks and grill for an additional 4-5 minutes for medium-rare. Use the meat thermometer to check for doneness (130°F/54°C for medium-rare).
  5. Remove the steaks from the grill and let them rest for 5-10 minutes.
  6. Slice the steak against the grain. Drizzle chimichurri sauce on top or serve on the side.