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Grilled Rib-Eye Steaks with Chimichurri (Whole30)

A delicious, healthy meal made indoors or out!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

For Chimichurri:

  • 3 Tablespoons good quality olive oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon shallot finely chopped
  • 2 Tablespoons parsley, finely chopped
  • 1 small clove garlic, peeled and minced
  • small pinch of sea salt and freshly ground black pepper
  • ¼ teaspoon red chili flakes

For Steaks:

  • 2 rib eye steaks (about 1 1/2" thick)
  • sea salt and pepper, to taste
  • 1-2 Tablespoons olive oil if making indoors on a grill pan

Instructions

It's best to grill room temperature steaks. So remove steaks from the fridge an hour before cooking if possible

    For chimichurri:

    • In a small bowl, combine all chimichurri ingredients and whisk, set aside

    Oven instructions for steaks: (grill recipe below)

    • Preheat oven 450 degrees.
    • Place an oven safe grill pan on the cooktop on high heat. Let it sit for five minutes to get very hot, this is the key to a beautiful sear. Season both sides steaks generously with salt and pepper. Add olive oil to grill pan and allow the a minute for it to get hot. Add steaks to pan (you should hear a psssshhhhh sound). Sear the steak on one side until golden brown (five minutes or so) turn steaks over and sear for a minute. Place in the oven. Cook five minutes for rare, 6 minutes medium rare, 7 for medium, 8-10 for well done.Remove, allow to rest for five minutes. Plate, drizzle with chimichurri and serve.

    Outdoor grill instructions:

    • Spray grill, preheat grill to 450 degrees. When grill is at cooking temp add steaks and cook for 5-7 minutes a side, depending on how well done you like them. Remove, plate, drizzle with chimichurri and serve.