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
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
Preheat your Primo grill to high heat (around 450-500°F).
Season the ribeye steaks generously with salt and pepper on both sides, then drizzle with olive oil.
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.
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.
Once the steaks are done, remove them from the grill and let them rest for a few minutes.
Slice the steaks and serve with a generous dollop of Chimichurri sauce on top.