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Grilled Ribeye Steak with Chimichurri Salsa

  • 30 min
    Prep Time
  • 15 min
    Cook Time
  • 4
Grilled Ribeye Steak with Chimichurri Salsa
South American flavor complements these Omaha Steaks Ribeye steaks. Grill steaks and serve topped with a made-from-scratch Chimichurri salsa; this blend of Spanish and Italian flavors is healthy and fresh-tasting, made with garlic, cilantro and lime juice.
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4 (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
Chimichurri Salsa
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
  1. Combine all ingredients for Chimichurri Salsa and mix well.
For Ribeyes
  1. Season and grill the steaks to desired doneness.
  2. Top each steak generously with the Chimichurri Salsa.
  3. Garnish each steak with one cilantro sprig.
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