Ribeye Steaks with Spicy Chimichurri Sauce

LET’S GO

There are many myths about the origin of the word Chimichurri. What all of them have in common is the assumption that it has an English source. One theory, for instance, says that the sauce was invented by the Irish General Jimmy McCurry during the Argentinian Independence War in the 19th century. Other people think it’s a parody of the sentence “Give me the curry”. Well, not even Otto knows who’s right and who’s wrong. What’s important is the Spanish and Italian cuisine influence — think spicy pesto. Ribeye steaks with spicy chimichurri sauce is a delightful and unique dish to add to the dinner table. Spice up your life with a bit of this hot sauce – a green machine! We love this recipe because it pairs perfectly grilled steak with a fiery topping from the Otto Grill. Enjoy it with us by following Otto’s easy steak dinner recipe.

PREPARATION

1. For the chimichurri sauce chop chili, parsley and oregano. Crush the garlic and put everything into a bowl. Add some warm water and let the mixture rest so that the liquid can absorb the spices. You can also prepare the chimichurri sauce in advance. When kept cool you can keep it for some weeks.

   
   
   
   
   

   Remove the Ribeye Steaks from the fridge and sprinkle them with salt.

   
   
   

GRILLING

1. Preheat your Otto Grill onto 1500°F for about 3 minutes. Dab the steaks up with a piece of kitchen towel.

2. Place the steaks on the grid and set the Meat-O-Meter to stage 1. Grill the steaks for about 1 minute on each side. Once they have a nice brown crust, let them rest at the bottom of the grill until they have reached your desired cooking level.

   
   
   


3. Remove the steaks from The Otto Grill and let them rest for a few minutes before serving them so as to redistribute the deliciousness!

SERVING

1. Carve the Ribeye steaks across the grain and serve them on a plate with the spicy chimichurri sauce. Enjoy!