Grilled Steaks with Chimichurri Salsa


It wasn’t long ago that I tried chimichurri for the first time. Since I’m not a big cilantro fan, I wasn’t expecting to like it, but honestly, it rocked my world. I’ve been craving those indulgent flavors on a regular basis ever since.

Grilled Ribeye Steak with Chimichurri Salsa

This steak and chimichurri recipe was shared with us by Omaha Steaks. They also have 10 tips for grilling to perfect your next barbecue:

  1. Clean and preheat grill on high.
  2. Lightly oil everything before putting it on the grill. This helps the searing process and prevents sticking.
  3. Season food before grilling.
  4. Sear the outside of steaks when grilling. This helps with the flavor and juiciness.
  5. Use tongs or a spatula to turn meat on the grill. Using a fork can damage the meat.
  6. Cover grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups.
  7. Keep a spray bottle with water handy to douse any unexpected flare-ups.
  8. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after turning over the food. This will make sure your food is evenly cooked.
  9. Place cooked food on a clean plate. Never place cooked food on the plate you used to transport the raw food to the grill without thoroughly washing it first.
  10. Allow foods to “rest” for 5 minutes between cooking and eating. This will help them retain moisture when you cut into them.

Special Diet Notes: Grilled Steaks with Chimichurri Salsa

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly.

Grilled Ribeye Steak with Chimichurri Salsa
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ cup minced green onions
  • ¼ cup minced red bell pepper
  • ¼ cup minced cilantro
  • 1 tablespoon minced jalapeño
  • 2 teaspoons fresh minced garlic
  • 2 teaspoon fresh minced oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • ½ lime, juiced
  • 4 ribeye steaks
  • Sea salt and fresh ground black pepper, to taste
  • 4 cilantro sprigs
  1. In a medium bowl, combine the green onions, bell pepper, cilantro, jalapeno, garlic, oregano, salt, pepper, vinegar, oil, and lime juice. Stir well to evenly disperse the ingredients.
  2. Season the steaks generously with salt and pepper, and grill until your desired doneness.
  3. Serve each steak topped with the salsa and a sprig of cilantro.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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