Chuleton Recipe
Grilled ribeye steak with chimichurri sauce.
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Ingredients
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Steak
Chimichurri Sauce
Method
Prepare Chimichurri Sauce
- 1
Chop Ingredients
Finely chop the fresh parsley and garlic cloves. Place them in a bowl.
- 2
Mix Sauce
Add the red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to the bowl. Mix well until everything is combined.
- 3
Let it Rest
Allow the chimichurri sauce to sit for at least 30 minutes at room temperature to let the flavors meld.
Grill Ribeye Steak
- 4
Prepare Steak
Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.
- 5
Season Steaks
Rub both sides of the steaks with olive oil, then season generously with salt and black pepper.
- 6
Preheat Grill
Preheat the grill to high heat (about 450-500°F or 230-260°C).
- 7
Grill Steaks
Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is achieved.
- 8
Rest Steaks
Remove the steaks from the grill and let them rest for 5-10 minutes.
Serve
- 9
Plate the Dish
Slice the ribeye steaks against the grain and place them on a serving platter.
- 10
Add Chimichurri
Drizzle the chimichurri sauce generously over the sliced steak before serving.
