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Grilled Ribeye Steak with Thai Chimichurri Recipe

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This Grilled Steak with Thai Chimichurri recipe features perfectly seared ribeye steaks paired with a vibrant, herbaceous Thai-inspired chimichurri sauce. The combination of fresh cilantro, mint, Thai basil, and spicy Bird’s Eye chilies in the chimichurri adds a fresh and zesty complement to the rich, juicy steak. Ideal for grilling enthusiasts looking to elevate their steak with bold, aromatic flavors.

Ingredients

For the Steak

  • 2 - 16 oz ribeye steaks, cut at least 1 1/4 inch thick
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 limes, halved
  • Flaky sea salt, for serving

For the Thai Chimichurri Sauce

  • 1/2 cup chopped cilantro leaves and tender stems
  • 1/4 cup roughly chopped fresh mint leaves
  • 1/4 cup chopped fresh Thai basil leaves
  • 2 scallions, thinly sliced
  • 1/2 shallot, minced
  • 2-3 fresh Thai Bird’s Eye chilies, minced
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, grated
  • 3/4 cup olive oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon fish sauce

Instructions

  1. Make the chimichurri sauce: Combine chopped cilantro, mint, Thai basil, scallions, shallot, chilies, grated ginger, garlic, olive oil, rice vinegar, and fish sauce in a mixing bowl. Stir well to blend all flavors. Season with salt and pepper to taste. For best results, prepare the sauce about one hour before serving to allow the flavors to meld.
  2. Season the steaks: Remove the ribeye steaks from the refrigerator 30 minutes before cooking to reach room temperature. Rub each steak evenly with 2 tablespoons olive oil and generously season with kosher salt and freshly cracked black pepper on both sides.
  3. Prep your grill: Preheat an outdoor grill to medium heat, targeting about 500°F. Allow the grill to heat for 15 minutes. Clean the grates thoroughly and lightly oil them to prevent sticking.
  4. Sear the steaks: Increase the grill heat to medium-high just before cooking. Place the steaks diagonally across the grill grates without closing the lid. Sear for 3-4 minutes to develop grill marks, then rotate each steak 90 degrees clockwise and sear another 2-3 minutes to create a crosshatch pattern. At the same time, place the lime halves cut-side down on the grill to char them slightly.
  5. Finish the steaks: Flip the steaks over, then turn off the heat and close the grill lid. Let the steaks cook in the residual heat for another 4-6 minutes, or until the internal temperature reaches approximately 130°F for medium-rare. Remove the steaks and grilled limes from the grill and let the steaks rest for 10-15 minutes to redistribute juices before slicing.
  6. Serve: Slice the rested steaks against the grain. Sprinkle with flaky sea salt and squeeze the grilled lime halves over the top for a burst of citrus freshness. Serve immediately with the Thai chimichurri sauce on the side for dipping or drizzling.

Notes

  • Allow the steaks to rest after grilling to ensure they remain juicy and tender.
  • The chimichurri sauce can be made up to 2 hours in advance and refrigerated, then brought to room temperature before serving.
  • Adjust the amount of Thai Bird’s Eye chilies according to your heat preference.
  • This recipe works best with ribeye steaks at least 1 1/4 inches thick for proper searing and juicy interior.
  • If you don’t have an outdoor grill, a grill pan on the stovetop can be used as an alternative.

Find it online: https://recipethrive.com/grilled-ribeye-steak-with-thai-chimichurri-recipe/