Argentinian Grilled Ribeye with Chimichurri

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time50 mins

A bold, juicy ribeye steak grilled to perfection and topped with vibrant, herbaceous chimichurri—an iconic Argentine pairing that sings with simplicity and flavor.

Argentinian Grilled Ribeye with Chimichurri

For the Ribeye

2 ribeye steaks (1 to 1.5 inches thick)

2 tbsp olive oil

Salt and freshly ground black pepper (to taste)

Optional: 1 tsp smoked paprika or crushed red pepper for added depth

For the Chimichurri

1 cup fresh flat-leaf parsley, finely chopped

3 tbsp fresh oregano (or 1 tbsp dried)

4 cloves garlic, finely minced

½ tsp red pepper flakes

½ cup olive oil

2 tbsp red wine vinegar

Juice of 1/2 lemon

Salt & pepper to taste

Prepare the Chimichurri

1

In a medium bowl, combine parsley, oregano, garlic, and red pepper flakes.
Stir in olive oil, vinegar, and lemon juice.
Season with salt and pepper. Adjust to taste.
Let sit at room temperature while you grill—flavors will meld beautifully.

Prep the Steaks

2

Pat steaks dry with paper towels.
Drizzle with olive oil and season generously with salt and black pepper on both sides.
Optionally, dust with smoked paprika or chili flakes for a spicy, smoky note.

Grill the Ribeyes

3

Grill/BBQ:
1. Preheat to high heat (450°F/230°C).
2. Grill steaks 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C).
Stovetop (Cast Iron):
1. Heat pan until very hot.
2. Sear steaks for 3–5 minutes per side with a press or weight for full contact.
3. Optional: Add a knob of butter and baste at the end for richness.

Rest & Serve

4

Remove steaks from heat and let rest 5–10 minutes loosely tented with foil.
Slice against the grain and spoon generous chimichurri over the top.

Suggested Pairing

5

Wine: Argentine Malbec or Cabernet Sauvignon
Sides: Grilled vegetables, roasted potatoes, or a crisp green salad

Nutrition Facts

2 servings

Serving size