Ingredients:

  • 2 pounds ribeye steaks (or your preferred cut)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, combine parsley, oregano, garlic, and red pepper flakes.
  2. Whisk in the olive oil and red wine vinegar until well combined.
  3. Season with salt and pepper to taste.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Remove the steaks from the refrigerator and let them come to room temperature for 20-30 minutes.
  6. Preheat the grill to high heat.
  7. Brush steaks with olive oil and season generously with salt and black pepper on both sides.
  8. Place the steaks on the hot grill.
  9. Grill for approximately 4-6 minutes per side for medium-rare, or until desired doneness.
  10. Let the steaks rest for 5-10 minutes after grilling.
  11. Slice the grilled steak against the grain.
  12. Drizzle the chimichurri over the steak before serving.