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
FREE SHIPPING & RETURNS ON ORDERS $50+. Restrictions Apply. More Info


Official Weber Website

All RecipesRed Meat

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 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095406 Otgs Redmeat 5

Sauce

  • 1 cup tightly packed fresh Italian parsley leaves and tender stems
  • ½ cup extra-virgin olive oil
  • ⅓ cup tightly packed fresh cilantro leaves and tender stems
  • ¼ cup 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 10 to 12 ounces and 1 inch thick thick, trimmed of excess fat
  • Extra-virgin olive oil

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 (450° to 550°F). 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 (500°F).
    Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 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 direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice . 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. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.

let's Gear up

Recommended Tools

let's Gear up

Recommended Tools

    More Red Meat recipes

    You May Also Like

    More Red Meat recipes

    You May Also Like