Gaucho Ribeye Steaks with Filipino-Style Chimichurri
Yield: 4 servings
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Prep Time: 15 minutes
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Cook Time: 10 minutes
Ingredients
- 2 cloves garlic
- 1 serrano chile pepper, stemmed
- 1 ½ cups loosely packed Italian parsley leaves
- 2 large green onions, green and white parts coarsely chopped
- 6 tablespoons extra-virgin olive oil
- ¼ cup Nakano® Natural Rice Vinegar
- 1 tablespoon fish sauce
- 2 red bell peppers, halved, seeded
- 4 beef ribeye steaks (about 1 ½-in thick)
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
Directions
- Heat grill to medium high; lightly oil grates.
- Place all ingredients, except bell peppers and steaks, in blender or food processor. Pulse until combined but still slightly chunky. Transfer to serving bowl.
- Season steaks with salt and pepper on each side. Grill 3-4 min. on each side for medium-rare doneness. Meanwhile, grill peppers 2-3 min. on each side until tender crisp. Tent steaks loosely with foil for 5-7 min. before slicing to serve with grilled peppers and prepared sauce.
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