Grilled Ribeye Steak with Chimichurri Sauce

Ingredients:

For the Steak:

2 ribeye steaks (1-inch thick)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional)
3 garlic cloves, minced
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste

Instructions:

Prepare the Chimichurri Sauce:

In a bowl, combine parsley, cilantro (if using), garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and let it sit for at least 15 minutes for the flavors to meld.
Season the Ribeye Steaks:

Rub both sides of the steaks with olive oil, then season generously with salt and pepper. Let the steaks come to room temperature for 20-30 minutes before grilling.
Preheat the Grill:

Heat a grill or grill pan to high heat. Lightly oil the grates to prevent sticking.
Grill the Steaks:

Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 130°F) or adjust the cooking time for your desired doneness.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve:

Slice the ribeye steaks and top with generous spoonfuls of chimichurri sauce. Serve with roasted potatoes, grilled vegetables, or a fresh salad.
Enjoy this flavorful and juicy grilled ribeye paired with a vibrant chimichurri sauce!