BrokeAss Gourmet

BrokeAss Gourmet

Grilled Ribeye with Chimichurri Sauce

  • Prep Time 0:20
  • Cook Time 0:15
  • Estimated Cost $15.75
  • 11 Comments

I’ve been interested in chimichurri sauce for a long time—mostly because I like saying the word—but it wasn’t until I had it at a restaurant in Boston last year that I fell in love. It’s great drizzled over freshly-grilled steak, as I’ve done here, but it’s also wonderful over tofu, fish, chicken or grilled veggies.

Ingredients

  • 1 16-oz ribeye steak $13
  • salt and pepper to taste Pantry
  • 1 handful fresh flat-leaf parsley $1 for a bunch
  • 1 handful fresh cilantro leaves $1 for a bunch
  • 2 cloves garlic Pantry
  • juice of 1 lemon $0.50
  • 1 green jalapeño, seeded and chopped $0.25
  • 1/4 cup olive oil Pantry
  • dash balsamic vinegar Pantry

Recipe Serves 2-3

Directions

  1. Season steak liberally on both sides with salt and pepper. Grill or broil steak to desired doneness.
  2. While steak cooks, puree parsley, cilantro, garlic, lemon, jalapeño, olive oil and balsamic vinegar until smooth. Season with salt and pepper to taste.
  3. Serve steak sliced on the bias, drizzled with the chimichurri sauce.

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