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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Rib Eye Steak with Mango Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions