Name: Grilled Rib Eye Steak with Mango Chimichurri
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 1 serving
Ingredients: 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; One 1 1/2 to 2-inch-thick well-marbled rib eye steak; Canola oil; Kosher salt and freshly ground black pepper

Directions

Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
Preheat the grill to high.
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.
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.
Top each steak with a large dollop of the Mango Chimichurri and serve.

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Grilled Rib Eye Steak with Mango Chimichurri

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