Rib Eye Steaks with Chimichurri and Vegetables

Fuel Type:
  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    21 to 23 min.


the Ingredients

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  • Completed step 4 boneless rib eye steaks, each about 8 oz and 1 inch thick
  • Completed step Olive Oil
  • Completed step Kosher salt
  • Completed step Black pepper
  • Completed step 3 russet potatoes, each about 6 ounces
  • Completed step 1 garlic head, cut crosswise in half
  • Completed step 2 shallots, each about 3 ounces, cut lengthwise in half
  • Completed step ¾ pound broccolini, with stalks no wider than ½ inch
  • Completed step Freshly grated Parmesan cheese
  • Completed step Sea salt flakes


  • Completed step ¾ cup fresh Italian parsley leaves, finely chopped
  • Completed step 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 fresno pepper, finely chopped
  • Completed step 1 scallion, ends trimmed, finely chopped
  • Completed step 1 garlic clove, finely chopped
  • Completed step 1 teaspoon dried oregano
  • Completed step 1 teaspoon white wine vinegar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon black pepper

Special Equipment

  • Weber Connect Smart Grilling Hub


  • In a medium bowl whisk the chimichurri ingredients. Set aside until ready to serve.
  • Preheat the grill with the control knob in the high position for 10 to 15 minutes.
  • Brush the steaks on both sides with oil and season with salt and pepper.
  • Cut the potatoes lengthwise in half, and then cut the halves crosswise into ½-inch-thick slices. Put the potato slices in a bowl, drizzle with oil, and turn to coat. Season with salt and pepper.
  • Brush the cut side of the garlic halves and shallots with oil.
  • Put the broccolini in a bowl, drizzle with oil, and turn to coat.
  • Insert the probe: For an accurate reading, ensure that the probe tip is inserted 2 inches into the side of the thickest part of the steak.
  • Brush the cooking grates clean with a stainless steel bristle grill brush.
  • Grill the potato slices, garlic, shallots, and broccolini over direct high heat, with the lid closed, until the potatoes are golden brown and tender, the garlic and shallots are soft, and the broccolini is lightly charred, turning once. Brush the garlic halves with oil after you turn them over. The potatoes and garlic will take 15 minutes, the shallots will take 10 minutes, and the broccolini will take 6 to 8 minutes. Remove from the grill as they are done. Season the vegetables with the parmesan and sea salt flakes and keep warm while you grill the steaks.
  • 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. Remove from the grill and let rest at room temperature, indoors, for 5 minutes.
  • Serve the steaks with the chimichurri sauce and grilled vegetables.

Let's Gear Up

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