Chimchurri Rib-Eye

1. 1

   Combine garlic, jalapenos, vinegar, basil, parsley, lemon juice, olive oil, black pepper, and sea salt in food processor and process until smooth.

2. 2

   Reserve 1/3 cup of the chimichurri to serve later. Place the steaks in a large shallow baking dish, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours.

3. 3

   Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with sea salt and black pepper. Discard remaining marinade. Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare or until desired doneness.

4. 4

   Spoon some chimichurri over the meat. Serve with the remaining chimichurri sauce at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.