Grilled Ribeye w/ Chimmichurri

Grilled Ribeye w/ Chimmichurri


Prep Time: 20min / Yield 2-4
Wine: Malbec, Cabernet Sauvignon, Shiraz, Red Bordeaux, Zinfandel

Ingredients:

2 10oz ribeye cap steaks
2 tsp Montreal steak spice
2 tbsp vegetable oil
3-4 thyme sprigs

Chimichurri:
1 cup parsley, finely chopped
2 tbsp red wine vinegar
1 lemon, zested
1 tbsp lemon juice
1 large clove garlic, grated
1 tsp honey
1 tsp cumin
½ tsp sea salt
½ tsp freshly cracked black pepper

Method:

Combine all ingredients for chimichurri, set aside. Ideally make this the night before.

Combine one tbsp of vegetable oil with steak spice and brush evenly on steak, marinate for at least 2 hours and up to over night.

Pre heat BBQ to high or grill pan to med-high. Grill steak until medium rare (140F) or until desired doneness. Allow to rest for at least 6 minutes before slicing and serve with chimichurri.