Grilled Ribeye with Chimichurri Sauce
Grilled ribeye with chimichurri sauce is the kind of Father’s Day dinner that feels like a celebration. The juicy, marbled steak paired with a zesty, herby chimichurri makes this dish bold, flavorful, and surprisingly easy to prepare. Whether you’re grilling in the backyard or planning something special indoors, this recipe is made to impress.
This Father’s Day lunch or dinner idea is perfect for summer grilling and pairs beautifully with roasted potatoes, grilled corn, or a fresh salad. Grilled ribeye with chimichurri sauce delivers restaurant-quality flavor with minimal fuss.
Ingredients for Grilled Ribeye with Chimichurri Sauce:
For the Ribeye:
- 2 boneless ribeye steaks (1 to 1.5 inches thick)
- 1 tablespoon olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 3 garlic cloves
- 2 tablespoons fresh oregano or 1 tablespoon dried
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Salt and pepper, to taste
How to Make Grilled Ribeye with Chimichurri Sauce
1. Prep the chimichurri:
Add parsley, garlic, oregano, and red pepper flakes to a food processor. Pulse until finely chopped. Stir in red wine vinegar and olive oil. Season with salt and pepper. Set aside for at least 15 minutes to let the flavors develop.
2. Season the steak:
Pat the ribeyes dry with a paper towel. Brush with olive oil and season generously with salt and pepper on both sides.
3. Grill the steaks:
Preheat your grill to high heat. Grill the steaks for about 4 to 5 minutes per side for medium-rare, or until your preferred doneness. Let them rest for 5 minutes after grilling.
4. Serve:
Slice the steak against the grain and spoon chimichurri sauce generously over the top. Serve with your choice of sides.
Grilling Tips for Perfect Ribeye with Chimichurri
- For the best sear, let your steaks come to room temperature before grilling.
- Chimichurri can be made ahead and stored in the fridge for up to 3 days.
- Swap ribeye for sirloin or striploin if you prefer a leaner cut.
Final Note
Whether you’re cooking for a crowd or planning something intimate at home, this grilled ribeye with chimichurri makes a thoughtful and flavorful Father’s Day main. It’s simple enough to make without stress and bold enough to leave a lasting impression.
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