Grilled Ribeye with Chimichurri Sauces

Argentina is the center of the universe when it comes to grilled beef. And Argentina has gifted the world by creating not one, but two chimichurri sauces that are the "be-all" and "end-all" for steak grilled over coals and mesquite. While green chimichurri sauce is near ubiquitous...it's red twin brother is much less well known. If you want your grilled ribeye to be truly astounding, you should serve it with both of these chimichurri sauces.

Green Chimichurri Sauce

1/4 cup hot water

2 teaspoons dried Mexican broken leaf oregano
6 garlic cloves

2 teaspoons Kosher salt

1-1/3 cups loosely packed flat-leaf parsley

2/3 cup loosely packed cilantro leaves

1/2 teaspoon red pepper flakes

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

Directions

1. Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten, 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour. 

Red Chimichurri Sauce

6 garlic cloves

2 large shallots, peeled and halved

2 tablespoons red wine vinegar

1/2 cup cilantro, stems and leaves

1 tablespoon sweet smoked paprika

1 teaspoon sweet ground red chile, such as New Mexico powder

3/4 teaspoon salt

1/4 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 cup extra virgin olive oil

Directions

1. Combine fist nine ingredients in a food processor. Pulse ingredients until coarsely chopped, about ten, 1-second pulses. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour.

Grilled Ribeye

1, 24-ounce bone-in ribeye

Kosher Salt

Fresh ground black pepper

2 chunks mesquite

Directions

1. Prepare a grill for direct cooking over high heat.
2. Season ribeye generously with salt and pepper.
3. Add mesquite chunks to hot coals. Grill the steak for 5 minutes per side with the grill covered.
4. Remove steak from grill and tent with foil. Let steak rest for 5 minutes. Then slice and serve with the chimichurri sauces.

Wine pairing: Malbec

Grogs and Goldie, 1956