Grilled Rib Eye Steaks with Chimichurri Sauce

Grilled Rib Eye Steaks with Chimichurri Sauce

  • 2

    Number of People

  • Affordable


  • Easy


  • Prep time


  • 2 tbsp (30 ml) red wine vinegar
  • 1 tbsp (15 ml) fresh lemon juice
  • 4 garlic cloves, very finely chopped
  • 1 tsp (5 ml) each salt and pepper, divided
  • 1/2 tsp (2 ml) hot pepper flakes
  • 1 bay leaf
  • 3 tbsp (45 ml) olive oil
  • 1/2 cup (125 ml) very finely chopped fresh parsley
  • 2 rib eye steaks, about 6 oz (175 g) each


Stir the vinegar with the lemon juice, garlic, half of the salt and pepper, the hot pepper flakes and bay leaf. Whisk in the olive oil until well combined; stir in the parsley. Let stand for at least 15 minutes; discard the bay leaf.

Meanwhile, pat the steaks dry with a paper towel. Sprinkle the remaining salt and pepper over both sides of each steak.

Turn the grill on. Select the program Red Meat and press OK. Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid.

Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate and tent with foil. Rest for 5 minutes. Serve the steaks with the chimichurri sauce on the side or drizzled over the top.