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Primo Steak Recipe

Primo Grilled Ribeye Steak with Chimichurri Sauce

This recipe is perfect for showcasing the flavor and tenderness of a ribeye steak, and the fresh and herbaceous Chimichurri sauce is a perfect complement to the rich and juicy meat. Enjoy your delicious meal cooked to perfection on your Primo grill!

  • 2 Ribeye steaks

  • Salt and pepper

  • Olive oil

  • For the Chimichurri sauce:

  • 1 cup fresh parsley

  • 1/2 cup fresh cilantro

  • 3 garlic cloves, minced

  • 1/2 tsp red pepper flakes

  • 1/4 cup red wine vinegar

  • 1/2 cup olive oil

  • Salt and pepper to taste

  1. Preheat your Primo grill to high heat (around 450-500°F).

  2. Season the ribeye steaks generously with salt and pepper on both sides, then drizzle with olive oil.

  3. Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.

  4. While the steaks are cooking, make the Chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and olive oil. Pulse until the mixture is well-combined but still slightly chunky. Season with salt and pepper to taste.

  5. Once the steaks are done, remove them from the grill and let them rest for a few minutes.

  6. Slice the steaks and serve with a generous dollop of Chimichurri sauce on top.

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