Grilled ribeye with chimichurri

An Argentinian beef dish built on whole ingredients.

Servings: 2
Active time: 20 min
Total time: 1 h 20 min

Organic sourcing

Opt for organic parsley and cilantro as they are on the Dirty Dozen; they tend to have higher pesticide residues. Organic ribeye is also recommended for animal welfare reasons.

Ingredients

• 2 ribeye steaks, about 300 g each
• 2 tbsp extra-virgin olive oil
• to taste sea salt
• to taste freshly ground black pepper
• 1 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup red wine vinegar
• 3 garlic cloves
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt (for chimichurri)
• to taste freshly ground black pepper (for chimichurri)
• 1/4 cup extra-virgin olive oil (for chimichurri)

Method

1. Allow the ribeye steaks to come to room temperature for about 30 minutes.
2. Preheat a grill to high heat.
3. Season the steaks on both sides with olive oil, sea salt, and freshly ground black pepper.
4. For the chimichurri, finely chop the parsley and cilantro leaves and place them in a bowl.
5. Mince the garlic cloves and add them to the bowl with the parsley and cilantro.
6. Add the red wine vinegar, dried oregano, red pepper flakes, 1/4 teaspoon sea salt, and black pepper to the bowl.
7. Slowly stir in 1/4 cup of olive oil to the chimichurri, mixing well.
8. Grill the steaks for about 4-5 minutes per side until they reach desired doneness.
9. Remove steaks from the grill and let rest for a few minutes.
10. Serve the steaks sliced, topped with chimichurri sauce.

Notes

• The ribeye can be substituted with another cut like strip steak if preferred.
• Chimichurri can be made ahead and stored in the refrigerator for up to a week.
• Adjust red pepper flakes in the chimichurri to your heat preference.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Argentinian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.