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Grilled Ribeye Steak with Chimichurri Salsa
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4 (8 oz.) Ribeyes4 (8 oz.) Ribeyes 487WZC
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- 4 Omaha Steaks Ribeye Steaks
- 1 cup Chimichurri Salsa (See below)
- 4 cilantro sprigs
- sea salt and fresh ground black pepper to taste
Makes 1 cup
- 1/2 cup green onions, minced
- 2 tsp. fresh oregano, minced
- 1/4 cup red bell pepper, minced
- 1/4 cup cilantro, minced
- 1 tbsp. jalapeno, minced
- 2 tsp. fresh garlic, minced
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 1 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1/2 each lime, juiced
For Chimichurri Salsa
- Combine all ingredients for Chimichurri Salsa and mix well.
- Season and grill the steaks to desired doneness.
- Top each steak generously with the Chimichurri Salsa.
- Garnish each steak with one cilantro sprig.
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