This is a fusion-confusion recipe. Chimichurri is a Latin American sauce, but this one is made with Asian ingredients. You can use any steak you like, I just like rib eye. Okay, I really just like them all, but used rib eye in the pictures.
Grilled Rib Eye Steak with Green Onion and Ginger Chimichurri
- 3/4 cup green onion, sliced (1 inch slices)
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves
- 3 tablespoons rice wine vinegar
- 2 tablespoons fresh ginger, peeled and finely chopped
- 2 tablespoons olive oil
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, peeled
- 4 thin cut rib eye steaks
- salt, to taste
- fresh ground black pepper, to taste
- onion powder, to taste (optional)
- cooking spray
Prepare grill for medium high, direct cooking. Use cooking spray to lightly grease the grates to prevent sticking. It is probably best to spray a paper towel with the cooking spray, then use your tongs to rub the oil on the grates. Spraying directly into the fire could get ugly.
Place all the ingredients for the chimichurri in a blender and process until smooth.
Season steaks with salt, pepper, and onion powder as desired. Place steak on grill rack and cook to desired doneness. Internal temperature should be 125°F for medium rare. Cooking time will depend on the thickness of your steak. Let stand 5 minutes before serving. Serve with sauce.Serves 4.