Recipe courtesy of Bobby Flay

Grilled Rib Eye Steak with Mango Chimichurri

Getting reviews...
  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 25 min
  • Cook: 10 min
  • Yield: 1 serving


Mango Chimichurri:

Rib Eye Steak:


  1. Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
  2. Preheat the grill to high.
  3. For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
  4. For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
  5. Top each steak with a large dollop of the Mango Chimichurri and serve.