Grilled Ribeye with Chimichurri

Don't be intimidated by the sauce in addition to the ribeyes. The chimichurri is simple and worth the extra effort.

Ingredients

• 2 Ledingham Livestock ribeye steaks (about 1 inch thick)

• 2 tbsp olive oil

• Salt and freshly ground black pepper

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 1/4 cup olive oil

• 2 tbsp red wine vinegar

• 2 garlic cloves, minced

• 1/2 tsp red pepper flakes (optional)

• Salt and pepper, to taste

Instructions

1. Make the chimichurri

   • In a bowl, combine parsley, olive oil, vinegar, garlic, red pepper flakes, salt, and pepper. Set aside.

2. Prepare and grill the ribeyes

   • Preheat the grill to medium-high heat. Brush the steaks with olive oil and season generously with salt and pepper.

   • Grill the steaks for 4-5 minutes per side for medium-rare (internal temp of 130-135°F). Adjust cooking time for desired doneness.

3. Rest and serve

   • Let the steaks rest for 5 minutes. Spoon chimichurri sauce over the ribeyes and serve hot.