Grilled Steak with Chimichurri

Perfectly grilled ribeye steak topped with a vibrant parsley-garlic chimichurri sauce.

Ingredients

• 2 ribeye steaks (12 oz each)
• 1 cup fresh parsley, packed
• 4 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes

Instructions

1. Season steaks with salt and pepper; let rest at room temp 30 minutes.
2. Blend parsley, garlic, vinegar, oil, and pepper flakes for chimichurri.
3. Grill steaks 4-5 minutes per side for medium-rare.
4. Rest 5 minutes, then slice against the grain.
5. Spoon chimichurri generously over steak.

Nutrition (per serving)

540 cal · 42g protein · 2g carbs · 40g fat

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