Ingredients
2
2 servings
- •nonstick cooking spray, for greasing
- •2 teaspoons kosher salt, divided, plus more to taste
- •1 ¼ teaspoons freshly ground pepper, divided
- •2 Walmart USDA Choice Angus Beef Ribeye steaks
- •¾ cup fresh cilantro leaves
- •¼ cup fresh parsley leaves
- •4 scallions, sliced
- •2 cloves garlic
- •½ jalapeño, stemmed, seeded, and chopped
- •¼ teaspoon red pepper flakes
- •½ cup extra virgin olive oil, divided
- •2 tablespoons red wine vinegar
- •1 teaspoon lime juice
Instructions
- Heat the grill to medium-high and lightly grease the grates.
- Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
- Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20–30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
- Place the steaks on the preheated grill and cook, uncovered, for 4½–5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5–7 minutes, then slice against the grain.
- Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
- Enjoy!
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