Grilled Rib Eye with Chimichurri Sauce
Preparation time: 55 min
2 lbs of rib eyes
sea salt, black pepper and extra virgin olive oil
1 C parsley leaves, tightly packed
2 Tbs oregano leaves, tightly packed
4-5 cloves of garlic
1/2 C extra virgin olive oil
2 Tbs red wine vinegar
1/4 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp red pepper flakes
1.Place steaks on a large dish. Season both sides with sea salt, fresh black pepper and a drizzle of olive oil. Gently massage the seasonings into the beef with your hands. Let steaks marinate and come to room temperature while you prepare the chimichurri sauce.
2.Put parsley, oregano and garlic in the bowl of a food processor. Pulse a few times to finely chop the herbs. Place in a medium bowl and add olive oil, red wine vinegar, salt, pepper and red pepper flakes. Stir to combine and adjust seasonings if needed.
3.Turn your grill to medium-high and allow the grill to warm up with the lid shut.
4.Place steaks on hot grill then reduce heat to medium close lid and cook for 8-10 minutes. (Remember to monitor your steaks as cooking time will vary with the thickness of the steaks)
5.Flip steaks and let cook for another 6-8 minutes with the lid closed.
6.Remove the steaks from the grill and let rest for at least 5 minutes before slicing.
7.Serve with chimichurri sauce. Chimichurri sauce can be stored in the fridge a couple of days. Just make sure to bring sauce back to room temperature before serving.
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