Grass-Fed Ribeye Steaks with Chimichurri Sauce

June 25, 2013

Did you know that grass-fed beef is as heart-healthy as salmon or chicken? The animals it comes from eat a diet of 100% fresh grass and spend their time roaming pastures, which creates beef as low in cholesterol as skinless chicken breast and with 2-4 times the healthy omega-3 and key micronutrient levels as feedlot beef. Plus, they're a lot happier eating what they should naturally be eating. And, grass-fed beef tastes better!

With summer grilling season upon us try some delicious grass-fed beef at your next BBQ. Try this delicious recipe from Estancia Beef and click here to find grass-fed beef near you.

Grilled Grass-Fed Ribeye Steaks with Chimichurri
Total time: 1 hour.  Serves 4.

The clean flavor of grass fed beef combined with a fresh blend of herbs makes for a beefy steak that feels like a light meal. It may cook a bit faster than feedlot beef and should be cooked rare to medium to experience the truly natural beef flavor. Slow and low is the best way to start your process:

Cook on heat low enough to toast bread.
Keep the flames away, preferably use hardwood or a charcoal grill.
Salt is nice and use pepper as desired.

4 Ribeye grass fed steaks, 10 - 12 oz.

Sprinkle the steaks with coarse salt and a touch of pepper. Use a hardwood or charcoal grill for best results. Start over hot coals and move to lower heat until medium rare, about 3 minutes per side.  Let rest for 5 minutes before serving.

Chimichurri  Sauce:
1 cup of fresh flat leaf parsley
1 cup of fresh oregano
4 cloves of garlic, peeled
1 teaspoon of red peppers flakes
1 cup of water
1 tablespoon of sea salt
1⁄2 cup of extra virgin olive oil
1⁄4 cup of red wine vinegar

Mince and combine the parsley, oregano, garlic and pepper flakes into a bowl. Mix in the water and salt and let rest for 30 minutes. Add the vinegar and olive oil, and mix well.  Store overnight in a cool place in a sealed jar.  The sauce can last a few weeks if refrigerated.


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