Gaucho Ribeye Steaks with Filipino-Style Chimichurri

Name: Gaucho Ribeye Steaks with Filipino-Style Chimichurri
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 15 minutes + Model.Content.CookTime
Yield: 4 servings
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

Yield: 4 servings | Prep Time: 15 minutes | 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.

Tips: Chimichurri is a traditional Argentinian sauce made with garlic, parsley, oregano, red wine vinegar and chile peppers. It is often served with grilled meats.

For a less spicy sauce, remove chile pepper seeds before blending.

To ensure even cooking, remove thick steaks from refrigerator 20-30 min. before grilling.

This sauce works well served with grilled chicken or pork, as well as cooked fish or shellfish.

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