Description
Juicy ribeye steaks grilled to perfection, served with vibrant herb chimichurri sauce and smoky charred corn. A restaurant-quality meal in 30 minutes.
Ingredients
Boneless ribeye steaks (2, 12-14 oz each)
Salt and pepper (to taste)
Garlic powder (2 teaspoons)
Worcestershire sauce (2 tablespoons)
Corn on the cob (4 ears)
Butter (¼ cup melted, optional)
Lime (1, juiced and zested)
Flaky sea salt (to taste)
Chopped parsley (1 cup packed)
Chopped cilantro (½ cup packed)
Oregano (2 tablespoons fresh or 2 tsp dried)
Apple cider vinegar (3 tablespoons)
Olive oil (¼ cup extra virgin)
Garlic (4 cloves, minced)
Red pepper flakes (1 teaspoon, adjust to taste)
Instructions
Pat steaks dry and season with salt, pepper, garlic powder, and Worcestershire
Preheat grill to high heat
Sear steaks 2-3 minutes per side for medium-rare
Rest steaks 5 minutes before slicing
Meanwhile, prepare chimichurri by combining herbs, garlic, and red pepper flakes in a bowl
Whisk in apple cider vinegar, olive oil, and salt
Chop grilled corn into hot grill for 5 minutes with butter
Serve steaks on top of corn, drizzled with chimichurri
Garnish with lime zest and flaky salt
Notes
Use non-alcohol Worcestershire for compliance
Substitute apple cider vinegar for red wine vinegar
Let steaks rest before serving for juiciness
Grill corn directly over flame for maximum char
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak with corn and chimichurri
- Calories: 1050
- Sugar: 5g
- Sodium: 3500mg
- Fat: 75g
- Saturated Fat: 25g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 65g
- Cholesterol: 260mg