Grilled Ribeye with Chimichurri Sauce

Pair this dish with sides like roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.
This ribeye with chimichurri is perfect for a steak night with friends or family!
Storage
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The chimichurri sauce will keep for up to 1 week when refrigerated in a sealed container.
Reheat steak slices gently in a skillet over low heat or enjoy cold in salads or sandwiches.
Variations
Herb Variations: Add other herbs like cilantro or oregano to the chimichurri for a different flavor profile.
Spicy Kick: Increase the amount of red pepper flakes or add a chopped jalapeño to the chimichurri for more heat.
FAQ
1. Can I use a different cut of steak?
Yes, you can substitute the ribeye with other cuts like sirloin, flank steak, or New York strip. Adjust cooking times based on thickness.

2. How do I know when my steak is done?
Use a meat thermometer to check for internal temperature:

Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well-done: 160°F (71°C)
Enjoy your Grilled Ribeye with Chimichurri Sauce, where juicy, flavorful steak meets the tangy, herby delight of chimichurri! Perfect for any occasion that calls for indulgence.