Ribeye Steak With Chimichurri Sauce

What You’ll Need:

Steak:

• Grass-fed Pasture Provisions Ribeye Steak

Chimichurri Sauce (makes enough for 4 — double if needed):

• 1 cup flat-leaf parsley, packed

• 4 cloves garlic

• 2 Tbsp fresh oregano (or 2 tsp dried)

• ½ cup olive oil

• 2 Tbsp red wine vinegar (or white or rice vinegar)

• 1 tsp salt

• ½ tsp black pepper

• ¼–½ tsp crushed red pepper flakes (adjust to taste)

Let’s Cook:

1. Make the Chimichurri:

   • Finely chop the parsley, oregano, and garlic and stir into a bowl with the olive oil, vinegar, salt, pepper, and red pepper flakes.

   • Alternatively, pulse everything in a mini food processor until roughly blended. (A standard food processor may be too large for a small batch.)

2. Prep & Cook the Steak:

   • For detailed cooking instructions, refer to our “Cooking the Perfect Steak” guide.

   • Whether you grill, pan-sear, or broil, aim for a solid sear and an internal temp of 130–135°F for medium-rare. Rest the steak for 5 minutes before slicing.

3. Serve It Up:

   • Serve steaks whole or sliced, topped with a generous spoonful of chimichurri.

   • Offer extra sauce on the side for dipping or drizzling, it's that good.