Ingredients

3 cups (750 mL) lightly packed fresh parsley leaves (about 1 bunch) 2 cloves garlic ¼ tsp (1 mL) hot pepper sauce ⅛ tsp (0.5 mL) salt Pinch fresh ground pepper ¼ cup (60 mL) olive oil 1 tbsp (15 mL) fresh lemon juice 1 lb (500 g) Beef Rib Eye Grilling Steaks, 1 inch (2.5 cm) thick (about 2)

Get Ingredients

Directions

1. Combine parsley, garlic, hot pepper sauce and salt and pepper to your taste, in food processor or blender until parsley is finely chopped. With motor running, gradually blend in olive oil and lemon juice until mixture resembles pesto. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated in an airtight container.) 2. Set aside 3 tbsp (45 mL) of sauce and reserve; cover and refrigerate. Add remaining Chimichurri sauce to sealable freezer bag. Add steaks to bag, turning to coat; seal and refrigerate for 30 to 60 minutes. 3. Discard marinade from meat; pat steaks dry with paper towel. Grill steaks over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. 4. Transfer to cutting board and let rest for 5 minutes. Slice steaks thinly across the grain and serve with a spoonful of reserved sauce or Chimichurri Salsa (see Tip, below).

How to Cook It

Grilling

Cuts Used in This Recipe

Steaks

Grilled Steak with Chimichurri Sauce

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Rib Eye Grilling Steak Boneless

Rib Steak Lip-On

Delmonico Steak