DURATION
Preparation: 20-25 Minutes
Marinating time: 20 Minutes
Cooking time: 20-25 Minutes
INGREDIENTS
- 2 ribeye steaks each 500 g and 3-4 cm thick
- Sea salt/li>
- Freshly ground black pepper
- 40 g flat-leaf parsley
- 40 g cilantro
- 10 g oregano
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 2-3 tbsp white balsamic vinegar
- tbsp olive oil
Recipe by Flammkraft
PREPARATION
STEP 1:
1. Prepare the grill for medium direct/indirect heat (210-230 °C). Season the steaks all over with sea salt and leave to rest for 5-10 minutes./p>
STEP 2:
In the meantime, rinse the herbs under running water and spin dry. Then chop very finely, including the stems, and place in a sufficiently large bowl.
STEP 3:
Peel and finely dice the shallot and garlic. Cut the chili peppers in half lengthways, remove the seeds and then dice them in the same way.
STEP 4:
Add the prepared ingredients to the herbs and mix with the vinegar and olive oil. Season generously with sea salt and black pepper and chill until ready to serve.
STEP 5:
Now open the grill lid, turn the roasting zone all the way up and preheat for 1-2 minutes. Then grill the steaks one after the other for 2-3 minutes on each side.
STEP 6:
Then switch off the roasting burner, place the steaks with half of the chimichurri in the middle of the main grill surface, and continue grilling with the lid closed for 3-4 minutes (core temperature 125-130°F). Finally, leave to rest for another 3-5 minutes without heat, then season with freshly ground black pepper. Cut the steaks into slices and top with the remaining chimichurri.
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