Grilled Ribeyes with Chimichurri
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- 1 lb thin ribeye steaks, fat trimmed
- Salt and pepper
- 1/2 cup parsley
- 1/2 cup fresh basil
- 3 tbsp lemon juice
- 1 U garlic clove
- 1 tsp red pepper flakes
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
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Season with the steaks with salt and pepper. Let rest for 10 minutes while you make the chimichurri.
Pulse together the parsley, lemon juice, garlic, red pepper flakes, red wine vinegar, and olive oil in a food processor.
Heat your grill over medium high heat. Cook ribeyes to desired doneness, about 2 min per side for medium rare.
Top with chimichurri.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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