Name: Grilled Chimichurri Steak with Beef Coffee Garlic Rub
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Argentinian
Ingredients: 1 pound ribeye steak, trimmed; 2 tablespoons Beef Coffee Garlic Rub; 1/2 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 2 cloves garlic, minced; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon red pepper flakes; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 lemon cut into wedges

Grilled Chimichurri Steak with Beef Coffee Garlic Rub

Rated 5.0 stars by 1 users

Cuisine

Argentinian

Author

Killer Spice

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

754

Elevate your summer BBQ with this Grilled Chimichurri Steak featuring a bold Beef Coffee Garlic Rub. Juicy steak meets vibrant, herbaceous chimichurri sauce for a flavor explosion that will impress your guests and keep them coming back for more!

Grilled Chimichurri Steak with Beef Coffee Garlic Rub

Ingredients

1 pound ribeye steak, trimmed
2 tablespoons Beef Coffee Garlic Rub
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon cut into wedges

Directions

Preheat your grill to high heat, around 450°F (232°C).
Pat the ribeye steak dry with paper towels. Rub both sides generously with the Beef Coffee Garlic Rub, making sure to coat evenly. Let it sit at room temperature for about 15 minutes to absorb the flavors.
While the steak is resting, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, chopped cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well until combined. Set aside to let the flavors meld.
Once the grill is hot, place the steak on the grill grates. Grill for about 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the grilling time according to your preference for doneness.
Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute for a more tender steak.
Slice the steak against the grain into thin strips. Serve topped with the chimichurri sauce and lemon wedges on the side for squeezing over the steak.