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RIB EYE STEAKS WITH FRESH CHIMICHURRI SAUCE

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Course Main Dish, Platter
Cuisine Modern Australian, South American
Servings 4

Ingredients
  

Steaks

  • 4 Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper

Chimichurri Sauce

  • 1/2 cup extra virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional

Instructions
 

To make the sauce

  • Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  • In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  • Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.

For the steaks

  • Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  • Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  • The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  • Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  • Serve with the Chimichurri sauce.