Ribeye Steak with Chimichurri Sauce

My husband has one request of our busy teens: dinner at home at least once a week. He doesn’t care which day or what we eat, he just wants us to be together for a meal. Seems easy enough, but without a little advance planning, harder than you would think to execute.

Because he doesn’t ask for much and I know nothing makes him happier than a big old steak, perfectly grilled and enjoyed outside, preferably with an ice cold beer, I quickly decided our first official family meal of the summer would be steaks on the grill.

While I’m not the grill master at my house, I’ve picked up a few tips and tricks over the years. While my husband would happily eat a steak with nothing but salt and pepper for seasoning, I’m always looking for ways to amplify flavor and especially for a celebration dinner, make it a little extra special.

For those who’ve been with me in this little space for years might remember my sunshine sauce from way back when. Sunshine sauce is a basil based herby dip that I used for rice bowls, grilled chicken and roasted veggies. The sunshine sauce is still a favorite, and with that in mind, I wanted something decadent and bright, perfect for the steak my husband was craving.

While this particular chimichurri recipe is my own riff on the classic recipe, I think it more than gets the job done, creating a bright and beautiful flavor profile that slightly lightens up the richness of the steak. The herbs are fresh, the red wine vinegar and lime juice add needed acid to the richness of the meat and best of all, the bright green drizzle just makes the whole dish so pretty and extra delicious.

I made a big tray of roasted baby red potatoes and a simple green salad with whatever I happened to have on hand in the fridge to complete out meal. The dinner came together quickly and simply and most importantly everyone was stuffed and happy at the end. We migrated to the patio chairs, lingering into the evening. Eventually, there was a volleyball getting bounced around, some good natured ribbing and wrestling and finally they wandered off in search of tubs of ice cream, a movie, whatever it is teens do. Now to decide what to make next week.

Ribeye Steak with Chimichurri Sauce

• 4 boneless ribeye steaks

• 2 tablespoons coarse sea salt

• 1 tablespoon black pepper

• 3 tablespoons butter

• 2 sprigs rosemary

Chimichurri Sauce

• 1/2 to 3/4 cup extra virgin olive oil

• 1 cup packed arugula

• 1 bunch cilantro, stems removed

• 1 bunch flat leaf parsley, stems removed

• 1 shallot, peeled and roughly chopped

• 3 cloves garlic

• Juice of 2 limes

• 3 tablespoons red wine vinegar

• Pinch of red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Start by making the chimichurri sauce. In a food processor combine the arugula, cilantro, parsley and shallot. Pulse a few times to break down the herbs and shallot. Next add the garlic, lime juice, red wine vinegar, red pepper flakes, salt and pepper. Pulse a few more times to combine. Finally, turn the food processor on and drizzle in the olive oil until a sauce forms. Add a little more oil for a thinner sauce or for a pesto like sauce, add a little less oil. Taste and adjust with a bit more salt or lime juice if needed. Transfer the chimichurri to a jar with a lid and store in the refrigerator until ready to serve. Extras can be stored in the fridge for up to three days and makes an awesome dressing for pasta salad, dip for potatoes or drizzled over grilled fish.

Several hours before you plan to cook your steaks, generously salt and pepper both sides of the steaks. (Go crazy!) Cover and put back in the fridge making sure to pull the meat out and place on the counter at least 45 minutes before you plan to cook. You don’t want to grill meat that’s cold, straight from the refrigerator.

There are several excellent ways to cook or grill a steak and if you have a favorite method, disregard my instructions and do what you know. If you want a little help, here’s how we do it. We essentially do a reverse sear, cooking the meat initially a little lower and slower before moving the meat to a hot pan to finish the cooking process.

Fire up your barbecue to a medium heat (about 400 degrees). Grill the ribeye for three to five minutes per side, cooking until the steak reaches 115 degrees with a meat thermometer. Transfer the meat to a cast iron pan with the butter and rosemary. Cook on the stove on medium high heat for another three to four minutes, basting the meat in the melted butter and rosemary. The steak is done when it reaches an internal temperature of 130 degrees for medium rare (you can also cook it a little longer if you prefer it more well done). Place the steak on a cutting board or plate and allow to rest for at least five minutes before slicing and serving.

Slice the steak into thin pieces and drizzle generously with the cimichurri sauce. I highly recommend roasting baby red potatoes in the oven and piling the steak on the cooked potatoes. Give the whole plate a generous scoop of chimichurri sauce. Enjoy!