Grilled Ribeye With Chimichurri Sauce

Yield: 6 steaks/ Serves: 10-12

Ingredients

• 6 – 1½ inch thick Rib steaks with good marbling

Chimichurri Sauce:

• ½ cup fresh mint leaves cleaned and stems removed (125ml)
• 1 cup flat leaf parsley leaves cleaned and stems removed (250ml)
• 1 cup cilantro leaves cleaned and stems removed (250ml)
• 2½ tablespoons fresh garlic minced (37.5ml)
• 2 teaspoons jalapeño seeded and deveined, finely minced (10ml)
• 2 tablespoons Dijon mustard (30ml)
• ½ cup olive oil (125ml) + 3 tablespoons (45ml)
• Salt and pepper
• Juice of 2 lemons

Directions

1. Preheat the barbeque to high heat 450°F-475°F (240°C-245°C).
2. Bring steaks to room temperature. 
3. To prepare the chimichurri sauce, place the mint, parsley, cilantro, garlic, jalapeño and Dijon in the blender pulse until smooth.  Add ½ cup of olive oil to the mixture in a steady stream.  Season with salt, pepper and a hit of lemon juice.
4. Drizzle the steaks with oil 2 tbsp (30ml) and season to taste with salt and pepper.
5. Oil the grill with remaining oil.  Place steak on the oiled grill. Grill for 3-4 minutes or until nice, deep char marks are achieved.
6. Give the steak a quarter turn to create diamond hatch marks.  Continue to cook 2-3 more minutes. Flip and repeat for medium rare.
7. Remove steak from grill and cover loosely with foil.  Let meat rest for 10 minutes.
8. Slice the steak into 1 inch pieces and serve with chimichurri sauce.