Grilled Rib Eye Steak with Mango Chimichurri
- Total:
- 50 min
- Prep:
- 15 min
- Inactive:
- 25 min
- Cook:
- 10 min
- Yield:
- 1 serving
- Level:
- Easy
Ingredients
Mango Chimichurri:
Rib Eye Steak:
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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