Grilled Ribeye with Chimichurri Sauce

Season the ribeye steak with salt, pepper, and 1 tbsp olive oil.
Heat a grill pan or skillet over high heat. Once the pan is hot, sear the steak for 4-5 minutes per side for a medium-rare finish, or adjust the time to your preferred doneness.
After cooking, let the steak rest for 5 minutes before slicing.
2. Make the Chimichurri Sauce
In a bowl, combine the chopped parsley, minced garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, and diced tomato.
Add a pinch of salt and stir everything together until well combined. Taste and adjust seasoning if necessary.
3. Serve
Slice the rested ribeye and arrange it on a plate.
Garnish with a sprig of rosemary or extra parsley if desired.
Serve the chimichurri sauce on the side in a small bowl, allowing everyone to dip or drizzle over the steak as they enjoy.
Serving and Storage Tips
Serving