Grilled Chimichurri Ribeye

Ribeye courtesy of Plated Perfection
Chimichurri courtesy of Bon Appetit

Steak on the grill is one of my favorite things. When we got the opportunity to grill out the other night, we took it! I decided to try something different and make a side of chimichurri sauce to go on the steak, just to change it up a little :) The sauce was also delicious on the grilled zucchini we made along side the steak. Ribeye is a great cut of meat to grill and this turned out so delicious and moist. I eyeballed the marinade for the steak, so just use your own judgement with how much you want to use.

Grilled Ribeye
Ingredients:
1 ribeye steak
3 tb Worcestershire sauce (approx.)
1 tb Montreal steak seasoning (approx.)

Directions:
Season both sides of the ribeye with the steak seasoning. Bring the steak to room temperature, about 30 minutes. Place in a ziploc bag and throw in the Worcestershire sauce. Seal and cover the steak with the sauce by massaging it around. Grill over medium high heat for approximately 5 minutes per side (I prefer mine medium). Top with the chimichurri sauce.

Chimichurri Sauce:
Ingredients: 
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Directions:
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)