Grilled Ribeye Steak with Chimichurri Salsa
Prep time
Cook time
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This South American specialty is lighter in oil than many other chimichurri recipes, but still full of flavor.
Recipe type: Entree
Cuisine: Argentinian
Serves: 4 servings
  • ½ cup minced green onions
  • ¼ cup minced red bell pepper
  • ¼ cup minced cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced jalapeƱo
  • ½ lime, juiced
  • 2 teaspoons fresh minced garlic
  • 2 teaspoon fresh minced oregano
  • ½ teaspoon sea salt, plus additional for the steaks
  • ¼ teaspoon fresh ground black pepper, plus additional for the steaks
  • 4 ribeye steaks
  • 4 cilantro sprigs
  1. In a medium bowl, combine the green onions, bell pepper, cilantro, vinegar, oil, jalapeno, lime juice, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. 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.
Nutrition Information
Serving size: 1 steak Calories: 286 Fat: 9.8g Saturated fat: 2.6g Carbohydrates: 3.5g Sugar: .9g Sodium: 358mg Fiber: 1.1g Protein: 52.6g
Recipe by Go Dairy Free at