INGREDIENTS

Ingredients

• 1.5 oz flat-leaf parsley
• 1.5 oz cilantro
• 0.4 oz oregano
• 1 shallot
• 1 garlic clove
• 1 red chili pepper
• 2-3 tbsp white balsamic vinegar
• 5-6 tbsp olive oil

More

• 2 ribeye steaks, 17.5 oz, 1 to 1 ½ inch thick
• Salt
• Freshly ground black pepper

Burner setting

• LEFT: Off
• MIDDLE: Medium
• RIGHT: Medium

HOW TO MAKE IT

Directions

1. Preheat the grill on medium heat (410-445°F). Season the steaks on both sides with salt and rest for 5-10 minutes.
2. In the meantime, rinse the herbs and spin dry. Finely chop the herbs, including the stems, and place in a large bowl.
3. Peel and finely dice the shallot and garlic. Cut the chili peppers in half lengthways, remove the seeds and then finely dice.
4. Add the shallot, garlic, and chili peppers to the herbs and mix with the vinegar and olive oil. Season generously with sea salt and black pepper and chill until ready to serve.
5. Turn the roasting zone all the way up and preheat for 1-2 minutes. Then grill the steaks for 2-3 minutes on each side.
6. Then switch off the roasting burner, place the marinated steaks in the middle of the main grill surface, and continue grilling with the lid closed for 3-4 minutes (core temperature 125-130°F). Finally, leave to rest for another 3-5 minutes, then season with freshly ground black pepper. Cut the steaks into slices and top with the remaining chimichurri.