Grilled Ribeye Steaks with Chimichurri Sauce
Prep time
Cook time
Total time
Our favorite way to Tango, Argentine Grilled Ribeye Steaks with Chimichurri Sauce is one of our best barbecue recipes. The sauce is super fresh, delicious, and colorful served with meats, omelets, or fajitas!
Recipe type: Entree, Sauce
Cuisine: Argentine
Serves: 2 servings
Ribeye Steaks:
  • 2 ribeye steaks
  • kosher salt
  • fresh ground pepper
Chimichurri Sauce:
  • 1 large bunch Italian parsley, leaves and thinner stems only, (about a cup)
  • ½ large bunch of fresh cilantro leaves
  • 1 tablespoon fresh oregano leaves
  • 4 garlic cloves
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon cumin
  • 1 teaspoon kosher salt
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
Ribeye Steaks:
  1. Preheat gas grill on medium heat.
  2. Salt and pepper your steaks as desired.
  3. Add steaks to the grill and quickly sear both sides. Reduce heat to low, and grill steaks, depending on their thickness, and how you like your steaks, 10-15 minutes per side for medium.
  4. Remove from the grill. Cover and let rest for 5 minutes before serving.
Chimichurri Sauce:
  1. Add all the ingredients in a food processor or blender. Pulse or whirl away until you have a beautiful sauce. I like to pulse mine so it's still a little chunky.
  2. Transfer to a small bowl for serving.
  3. Taste and adjust seasonings to your liking.
  4. Serve at room temperature and refrigerate any leftovers.
Sauce will keep for about a week.
Recipe by Cheery Kitchen at