We don’t eat a lot of steak – and you won’t find much red meat on this blog – but when we do grill steaks I look for the best-quality meat I can find; preferably grass-fed, which along with being more sustainable than conventional beef, has a richer, gamier flavor.
My method is simple; a quick marinade of good olive oil and aged balsamic vinegar with a sprinkling of salt and pepper lets the natural flavor of the meat shine. Adding spicy chimichurri – a traditional Argentinian sauce made with fresh parsley, garlic and olive oil – adds fresh, bold flavor. Served atop a grilled ribeye it’s a classic dish, but also delicious accompanying chicken and seafood.
For the Steaks
- 2 boneless ribeye steaks, about 1” thick
- 1 tbs good balsamic vinegar
- olive oil, to coat
- salt and pepper, to season
For the Chimichurri:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 1 shallot, chopped
- 1 jalapeño, chopped
- 6 roasted garlic cloves
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3/4 tsp crushed red pepper
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- In advance, make the chimichurri: Add the parsley, cilantro, shallot, jalapeño, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended. Set aside.
- Prior to cooking, let the steaks sit out for about 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with the balsamic vinegar and just enough olive oil to coat.
- Heat a grill-pan over medium heat. Add the steaks to the pan. Cook 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri sauce on the side.