Rib Steak with Chimichurri

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Rib Steak with Chimichurri

Ease of preparation rating: Easy

Yield: 6 servings



6 x rib steaks, 1 ½-inch (4 cm) thick with good marbling, bone-in

½ cup (120 ml) melted butter

Salt and ground black pepper
Oil, for grill



¼ cup (60 ml) fresh baby thyme, stems removed

¼ cup (60 ml) fresh oregano, stems removed

1 cup (240 ml) flat leaf parsley, stems removed

1 cup (240 ml) cilantro, stems removed

¼ cup (60 ml) fresh chives

2 green onions, diced

2 ½ tablespoons (37.5 ml) minced garlic

2 teaspoons (10 ml) seeded, deveined, and finely minced jalapeño

¼ cup (60 ml) sherry vinegar

½ cup (120 ml) olive oil

Salt and ground black pepper

Juice of 2 lemons



Preheat the barbeque to high heat, 400-500 F (205-260 C).

Bring steaks to room temperature.

To prepare the chimichurri sauce, place the baby thyme, oregano, parsley, cilantro, chives, green onion, garlic, and jalapeño in the blender pulse until smooth. Add sherry vinegar. Add olive oil to the mixture in a steady stream while blending. Season with salt, ground black pepper, and add lemon juice.

Brush both sides of steaks with melted butter and season with salt and ground black pepper.

Brush grill with oil. Grill steaks for 3-4 minutes or until nice, deep char marks are achieved.

Give the steak a quarter turn to create diamond hatch marks. Continue to cook 2-3 more minutes.

Flip and repeat for medium rare.

Remove steak from grill and cover loosely with foil. Let meat rest for 10 minutes.

Slice the steak into 1-inch (2.5 cm) pieces and serve with Chimichurri.


Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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