Grilled Ribeye Steak with Piri-Piri & Chimichurri


Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is in my opinion the best thing that happened to steak since mankind figured out how to start a fire and cook a slab of meat on it. You know, cavemen, mammoths.. err.. nevermind.

I wanted to enter this recipe in the Beringer Great Steak Challenge but i just read the rules and realized professional chefs aren’t allowed to. Yes, i feel like we are discriminated against so instead i’m doing what i do best, i’m serving it to you for dinner with a garnish of porcini mushrooms, artichokes, fingerling potatoes ‘en persillade’ and glazed Cippoline onions. You lucky brats, you! If you like this recipe and want to take me as a coach and who knows, go for the big win, well just remember that my silence can be easily bought with dough. And not the kind we use to make pie.

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Here’s a little secret i’d like to share with you. I make a spice blend called piri-piri for seasoning which gives some heat, smokiness and overall goodness to the steak. Piri-Piri takes its name from the African devil pepper widely used in a vast number of Portuguese dishes but in this case it’s combined with a number of other spices. It’s extremely spicy so don’t use too much in the spice mix.

With lots of love, give your ribeye steak a good massage with a generous sprinkle and rub the spices in. Be good to your steak now and it will return the favor later – you know… it’s just like real love. A good sprinkle of salt on each sides also helps to form a nice crust on the surface. If you don’t have a grill remember it’s equally good cooked in a very hot cast-iron skillet.

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For the garnish i used little fingerling potatoes, artichoke hearts and porcinis sauteed in butter and finished with garlic and parsley and glazed cippoline to provide a touch of sweetness. A great garnish for any kind of steaks.

I hope this will appeal to the caveman in all of you. Enjoy!

  • Grilled Ribeye with Chimichurri

    • Serve 4
    • ribeye-chimichurri-8

    • Chimichurri recipe:
    • 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
    • 4 cloves of garlic, peeled
    • 1/2 small onion, chopped
    • 1 medium carrot, grated
    • 1/3 cup rice vinegar
    • 1/3 cup water
    • 1 teaspoon sea salt
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon hot pepper flakes (optional)
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup extra virgin olive oil
    • For the Piri-Piri spice mix:
    • 1 1/2 teaspoons smoked paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon coriander, coarsely ground
    • 1 teaspoon black pepper, coarsely ground
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cardamom
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish)
    • For the ribeye and garnish:
    • 2 Ribeye steaks, on the bone
    • Fingerling potatoes, peeled and blanched
    • 2 artichokes, heart only, cooked and quartered
    • 4 porcinis, cleaned and quartered
    • Cippoline onions, glazed
    • Parsley, chopped
    • Garlic, chopped
    • Salt and pepper to taste
    • Chimichurri recipe:
    • Finely chop the parsley and garlic in a food processor. Add the onion, carrot, rice vinegar, water, salt, oregano, pepper flakes and black pepper and process. Add the oil in a thin stream until emulsified. Correct the seasoning, adding salt or vinegar to taste.
    • For the Piri-Piri spice mix:
    • In a small bowl, mix all the ingredients together.
    • For the ribeye and garnishes:
    • Start a fire in your outdoor grill or get a skillet really hot. Generously rub the ribeye with the piri-piri mix and sea salt. Let them rest for a while. Grill them (or sear them) to medium rare (you can finish them in a 375’F oven for 10 minutes.). Let them rest for 10 minutes before slicing and serving with the chimichurri.
    • For the garnish, sautee the fingerling potatoes in butter until golden brown, season with salt and pepper. Reserve. Clean the pan and sautee the artichokes and porcinis until golden. Season with salt and pepper. Add the garlic and parsley and the potatoes. Sautee for 1 more minute and serve with the glazed cippoline onions with the ribeye.
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  • Eleanor Hoh (WokStar)

    I’m no caveman but I LIKE! BEAUTIFUL. I only have leftover roast chicken and now you’ve made me want BEEF!

  • Neel | Learn Food Photography

    This is wonderful Stephan. I love the way you plate. I think if a dish is plated beautifully, taking photograph becomes easy. One of these days, I will have to plead you to share how to plate.

    Thank you for sharing this.

  • diva@The Sugar Bar

    Don’t feel discriminated! You can come round to mine and whip up a storm anytime. Jokes. You truly are so inspirational and your food photos are tops too. Yum steak. A total man’s dish I believe and your chimichurri has such a gorgeous colour.

  • Sommer

    This looks incredible! The idea of chimichurri with smoked paprika sounds lovely!

  • Peter

    Zenedine…I smell summer in the air. A big, fat marbled steak, Porcinis, your marvelous rubs and sassy sauces!

  • shirley@kokken69

    You would probably win the contest just with that sauce already!

  • Jeremy

    Dude, I just ate and looking at this, I am hungry!!!!

  • Stacey Snacks

    I like my chimi with cilantro, please.
    Those steaks look mighty nice. Hope you are enjoying your weekend!

  • bunkycooks

    You had me at the beef! I love the rub, the chimichurri, the side dishes…can I pay you to make this since it is not admissible?! :)

  • Ciaochowlinda

    This looks terrific. I feel like I’m back in Buenos Aires.

  • nina

    I think this meal would not give anybody else a chance at winning…..everything looks just perfect… The bright green color of the sauce is just awesome!!

  • noobcook

    This looks like some incredible meal served at a top-notch high end restaurant. I’ve never seen steak looked so good hehe

  • MaryMoh

    Lovely dish. Looks very delicious. Just for your info, I ran into your blog from which has no post of its own apparently but other people’s posts, including mine. Hope you can let me know what you think about that. Thanks.

  • liz@zested

    I adore chimichurri – never seen it with carrots before. Look at you getting all fancy with the photos! What are you using for lights?

  • Pingback: Betty’s Succulent Grilled Ribeye Steak Recipe | Electric Barbecue Grills()

  • jared

    Can I hire you as my coach if I compete? You accept play-doh right!??! =) I just happened to have a thick rib eye in my fridge. Going to fire up the grill tonight. Thanks for the inspiration. Also, forgot to thank you for the olive oil poached salmon belly that you did that inspired my dish.

  • zenchef

    Thanks everyone for your comments!

    Marymoh — I know, there are more and more of those sites with tons of links. Not sure what they’re trying to accomplish. I don’t like it but at least this one isn’t stealing photos and whole articles.

    Liz — I got myself a pair of lowell ego lights. Thanks for noticing!

    Jared — Play-doh is my favorite!! Now what color Play-doh are we talking about?

  • Andrea @ Fork Fingers Chopsticks

    Thanks for the tip on the piri piri pepper. I love chiles, so I’m going to look into this one. And, beautiful photos btw.

  • clumbsycookie

    “i’m serving it to you for dinner” Are you? What time should I arrive for this dinner? Should I bring the dessert? :))))

  • kamran siddiqi

    OH MY! I am drooling right now. Your photos! Are you sure you’re not a professional chef, photographer, and writer? You had me at “Grilled Ribeye…” Great post, Stephane! :)

  • cakebrain

    What a gorgeous looking hunk of meat! The chimichurri is enticing too!

  • mochachocolatarita

    Piri piri sounds so cute, I should think and rethink before I get tempted to use it to name my first born 😀

    Wonder if my tiny parsley plant yields enough to make the chimichurri >.<

  • Manggy

    (oh gosh, I am plating on your face!!)
    Anyway, aww, poor professional chef! Let me play the world’s smallest violin for you 😛 To console yourself you get to make awesome-tasting dishes without second-guessing yourself, hehe. We’re not big beef eaters here but I have a soft spot for soft ribeye. Delicious!

  • Jan

    Oooh I could eat that right now! I love the piri piri spice mix – yum!

  • Joan Nova

    That’s a plate full of flavor. The steak looks great but I love the medley served alongside, especially those caramelized cippolini.

  • Colloquial Cook

    -Msieur, msieur!
    -Oui petit fenouil?
    -Votre persil il vient de Tchernobyl ou quoi?
    -Non, mais si tu veux une fessée nucléaire, on peut s’arranger.

  • Elin

    Stephane,such a delicious dish to die for…and that garnish…I will die drooling here :p So when can I get your autographed book ? :)) Make sure I am the first to get it from you :))

  • Oui, Chef

    Those are the sexiest Rib-Eyes I’ve EVER seen….and the cepes, oh my.

  • Rachel (S[d]OC)

    My inner cavewoman is always trying to scratch and claw her way out and eat big hunks of grilled meat.

    Nice spice rubs and sauces like this are one way to keep her a bit more refined. I mean, I can’t cook over a fire, so I have to use that more civilized cast iron pan. Both the spice mix and the chimmichuri look like wonderful flavors.

  • Veronica

    This looks amazing, great pics, cippolinis are glazed perfectly, how’d you do that!

  • zenchef

    Veronica — For the glazed cippolinis: Melt some butter in a small saucepan, add the cippolinis, salt, pepper and a good pinch of sugar. Cook them until they start to caramelize then deglaze with chicken stock. Lower the heat, cover the pan and let it cook for a few minutes. Remove the cover and keep reducing the chicken stock until it coats the onions. That’s all there is to it.

  • Holly @ Unintended Byproducts

    I just can’t even believe this is the first time I’ve looked at your blog – how is that possible? I’ve been working hard to reduce my red meat intake, but I think this qualifies for my weekly splurge. But the Piri-Piri rub, I’m going to keep on hand.

  • Bren

    look at you getting all Latin gourmet!! love it. When are you cooking for me!! I have a meeting in Manhattan in May–shall we connect?

  • Carolyn Jung

    My husband — aka Meat Boy — would totally go gah-gah for this dish.

  • weber barbecue

    My family will definitely love this recipe! They love grilling a lot and they always ask for it.