Don't you love when you can cook most of your dinner on the grill? With the exception of the tomato salad, I did just that with this meal. I grilled some ribeye steaks and thinly sliced red potatoes and we were good to go.
Traditional chimichurri is made with parsley, but when I saw this steak with cilantro chimichurri recipe I knew I would actually make it. I already had cilantro in the fridge and ribeyes were on sale. This dinner was fabulous! I don't usually cover up a steak, but the cilantro chimichurri gave it something a little extra. I love the slight heat that comes from the raw garlic in the sauce.
- I didn't bother mincing the cilantro and garlic. I just threw all the chimichurri ingredients into my mini chopper/food processor to do all the work for the sauce.
- The leftover steak and chimichurri made excellent tacos the next day. I added the chimichurri to sour cream to stretch it since there wasn't much left.
Grilled Steaks with Cilantro Chimichurri
From Eclectic Recipes
Yield: 2 servings
2 ribeye steaks
2 tsp steak seasoning
1 tsp chipotle chili powder
1 cup fresh cilantro, very finely chopped
3 Tbsp olive oil
6 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
Heat grill to high heat. Allow meat to come to room temperature and rub the seasonings onto the steaks. Grill over high heat until desired doneness.
In a separate bowl, add cilantro, garlic, oil, salt and pepper. Stir to combine.
Serve steaks topped with cilantro chimichurri.