Skip to Content
Cart

Chimichurri Marinated Ribeye

Elevate your cooking game with this Chimichurri Marinated Ribeye recipe. This recipe features chimichurri sauce, a beloved Argentinean sauce celebrated for its bold flavors and refreshing ingredients.

Starting with the chimichurri sauce, use garlic for aroma and flavor, which adds depth to the recipe. Cilantro adds a burst of brightness, while green onions contribute a mild taste, enhancing the depth of the sauce. Fresh lime juice packs a tangy punch, complementing the richness of the ribeye. Cumin adds more aromatics to the recipe, and vinegar provides a subtle acidity that balances the flavors.

We chose the Angus ribeye steak for this recipe, known for its marbling and rich flavor. The ribeye is combined with the vibrant chimichurri marinade, soaking in the flavors. The steak absorbs the garlic and lime juice, infusing every bite with flavor. A touch of honey adds sweetness, rounding out the marinade and creating an irresistible caramelized crust when grilled.

Drizzle some vegetable oil in the pan before cooking the steak to achieve a beautifully charred exterior while locking in the steak's juiciness.  

With each bite of Chimichurri Marinated Ribeye, you'll experience delight with every bite. Enjoy the rich umami of the perfectly grilled ribeye paired with the citrusy and juicy flavors of the chimichurri. This Chimichurri Marinated Ribeye recipe will change the way you cook steak forever.

Prep Time:  15 minutes (plus 30 minutes to marinate)   |    Cook Time:  20 minutes (plus 5 minutes to marinateto rest)   |    Total Time:  1 hour, 10 minutes   |    Servings:  2

Ingredients:

Chimichurri:

  • 2 cloves garlic, chopped
  • 1 cup packed cilantro (about 1 bunch)
  • 4 green onions, stems removed and chopped, plus 2 green onions sliced on a bias for garnish
  • ¼ cup fresh lime juice (about 3 limes)
  • 1 teaspoon  Stonemill  Ground Cumin
  • ¼ cup  Tuscan Garden  White Vinegar
  • ¾ teaspoon  Stonemill  Iodized Salt, plus additional to taste
  • ½ teaspoon  Stonemill  Ground Black Pepper, plus additional to taste
  • 2 Black Angus Ribeye Steaks
  • 1 teaspoon  Berryhill  Honey
  • 1 tablespoon  Carlini  Vegetable Oil

Directions:

  1. For chimichurri: In a blender, combine all ingredients until smooth. Reserve ½ cup.
  2. In a gallon-size zip bag, marinate the steaks with the remaining chimichurri for 30 minutes.
  3. Combine the reserved ½ cup chimichurri and honey, reserve for plating.
  4. Heat a grill pan over high heat, brush with oil. Remove ribeye steaks from marinade. Sear steaks on each side for 5-8 minutes or until internal temperature reaches 135° for medium rare. Allow to rest for 5 minutes.
  5. Working against the grain, slice the steaks into strips. To serve, drizzle with chimichurri sauce and garnish with green onions.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen