Grilled Rib Eye Steak with Mango Chimichurri

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

Mango Chimichurri:

1 cup fresh cilantro leaves

1 cup fresh flat-leaf parsley leaves

1/2 cup fresh mint leaves

4 cloves garlic, roughly chopped

3/4 cup olive oil, plus more if needed

1/4 cup red wine vinegar, plus more if needed

2 tablespoons honey

2 teaspoons paprika

Kosher salt and fresh cracked black pepper

1 ripe mango, finely diced

Rib Eye Steak:

One 1 1/2 to 2-inch-thick well-marbled rib eye steak

Canola oil

Kosher salt and freshly ground black pepper

Directions

  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.
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