Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri) Recipe

Name: Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2-4 servings
Ingredients: 1 tbsp. kosher salt, plus more to taste; 1 cup finely chopped parsley; 3&frasl;4 cup finely chopped oregano; 1 1&frasl;2 tsp. crushed red chile flakes; 1&frasl;3 cup olive oil; 1&frasl;4 cup red wine vinegar; 8 cloves garlic, finely chopped; Freshly ground black pepper, to taste; 2 lb. boneless rib eye

Ingredients

1 tbsp. kosher salt, plus more to taste
1 cup finely chopped parsley
3⁄4 cup finely chopped oregano
1 1⁄2 tsp. crushed red chile flakes
1⁄3 cup olive oil
1⁄4 cup red wine vinegar
8 cloves garlic, finely chopped
Freshly ground black pepper, to taste
2 lb. boneless rib eye

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 2-4 servings

Instructions

Bring 1 tbsp. salt and 1 cup water to a boil in a 1-qt. saucepan; let cool. Whisk parsley, oregano, chile flakes, oil, vinegar, garlic, and pepper in a bowl. Stir in salt water mixture; let chimichurri sit at least 30 minutes.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see "Grilling 101"). Pat rib eye dry with paper towels and season generously with salt and pepper. Grill on hottest part of grill, turning as needed, until browned on all sides, 15-20 minutes. Move rib eye to cooler side of grill; continue to grill until cooked to desired doneness, 25-30 minutes more for medium rare, or until an instant-read thermometer inserted into the thickest part of the steak reads 125°. If the outside starts to burn before the steak is fully cooked, move to the cooler side of the grill until done. Rest meat 20 minutes before slicing; serve with chimichurri.

Dinner