android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Rib Eye Steaks with Tomato-Chimichurri

Recipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095406 Otgs Redmeat 5

Sauce

  • 30 grams tightly packed fresh Italian parsley leaves and tender stems
  • 120 milliliters extra-virgin olive oil
  • 10 grams tightly packed fresh cilantro leaves and tender stems
  • 25 grams oil-packed sun-dried tomato halves, drained
  • 3 garlic cloves
  • ¾ teaspoon crushed red pepper flakes
 
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 4 rib eye steaks, each 280 to 340 grams and 2.5 centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil

Instructions

  • In a bowl of a food processor combine the sauce ingredients. Pulse until you get a semi-smooth consistency. Season with salt and pepper. Transfer to a small bowl and set aside.
  • In a small bowl mix the cumin, coriander, and 2 teaspoons salt. Lightly brush the steaks on both sides with oil and season evenly with the spices. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.
    Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.

Let's Gear Up

Recommended Tools

More Red Meat recipes

You May Also Like