Grilled Rib Eye Steak with Mango Chimichurri Recipe

Name: Grilled Rib Eye Steak with Mango Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh cilantro leaves; 1 cup fresh flat-leaf parsley leaves; 1/2 cup fresh mint leaves; 4 cloves garlic, roughly chopped; 3/4 cup olive oil, plus more if needed; 1/4 cup red wine vinegar, plus more if needed; 2 tablespoons honey; 2 teaspoons paprika; Kosher salt and fresh cracked black pepper; 1 ripe mango, finely diced; One 1 1/2 to 2-inch-thick well-marbled rib eye steak; Canola oil; Kosher salt and freshly ground black pepper

Servings: persons

1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
4 cloves garlic, roughly chopped
3/4 cup olive oil, plus more if needed
1/4 cup red wine vinegar, plus more if needed
2 tablespoons honey
2 teaspoons paprika
Kosher salt and fresh cracked black pepper
1 ripe mango, finely diced
One 1 1/2 to 2-inch-thick well-marbled rib eye steak
Canola oil
Kosher salt and freshly ground black pepper

1
Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
2
Preheat the grill to high.
3
For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped.
4
Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste.
5
Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick.
6
Transfer the chimichurri to a glass bowl and fold in the diced mango.
7
Set aside.
8
For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides.
9
Grill until golden brown and slightly charred, 4 to 5 minutes.
10
Flip the steaks and continue grilling 5 to 6 minutes longer.
11
Remove from the grill and let rest 5 minutes.
12
Top each steak with a large dollop of the Mango Chimichurri and serve.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fresh cilantro leaves, 1 cup fresh flat-leaf parsley leaves, 1/2 cup fresh mint leaves, 4 cloves garlic, roughly chopped, and more.

Yes, Grilled Rib Eye Steak with Mango Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib Eye Steak with Mango Chimichurri

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