Grilled Steaks with Cilantro Chimichurri

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.


COOK'S NOTES:

• 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

Steaks:
2 ribeye steaks
2 tsp steak seasoning
1 tsp chipotle chili powder

Cilantro Chimichurri:
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.