Grilled & Sliced Steak with Chimichurri


  • 1 boneless ribeye steak
  • 1 tsp olive oil
  • Pinch of both salt and pepper
  • ⅓ cup fresh cilantro
  • ⅓ cup fresh parsley
  • 1 tsp fresh oregano
  • 1 fresno chili
  • 3 garlic cloves
  • 2 tsp capers
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • ⅓ cup olive oil
  • ¼ tsp fresh cracked pepper


  1. Take steak out of the refrigerator 20 minutes before cooking to bring steak closer to room temperature (this helps with cooking the steak evenly).
  2. Heat grill to high heat.
  3. While grill heats, place cilantro, parsley, oregano, fresno chili, garlic cloves, capers, apple cider vinegar, honey, olive oil and fresh cracked pepper into a food processor and pulse until combined- set aside.
  4. Rub olive oil over the steak and season generously with both salt and pepper.
  5. Once the grill is hot, place steak on the grill and cook for 4 minutes.
  6. Flip and cook for another 4-5 minutes.
  7. Using a meat thermometer check the temperature of the steak; 135 degrees F: rare, 140 degrees F: medium, 150 degrees F: well.
  8. Take off the grill once steak has reached desired temperature, loosely cover with tin foil and allow to rest for 3-5 minutes.
  9. Slice steak and serve with chimichurri.
  10. Enjoy!
Grilled & Sliced Steak with Chimichurri