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

Rib Eye Steaks with Tomato-Chimichurri

Print

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

People
Serves 4
Prep Time
20 mins
Grilling Time
6 to 8 mins

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

Instructions

  • 01 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.
  • 02 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.
  • 03 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.
  • 04 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.
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

  • Instructions

    • 01 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.
    • 02 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.
    • 03 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.
    • 04 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.

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