INGREDIENTS:
36 oz ribeye on the bone
For the chimichurri:
2 large tomatoes
1 bunch flat leaf parsley
6 bail leaves
3 oregano bunches
4 crushed garlic cloves
3 tablespoons white vinegar
6 tablespoons olive oil
1 tablespoon ground chili
Salt and pepper
PREPERATION:
1) Chimichurri
Remove the seeds from the tomatoes and dice. Chop parsley, basil and oregano. Mix diced tomatoes with herbs, garlic, ground chili, salt, pepper, olive oil, and vinegar.
2) Ribeye
Before marinating, score the fat on the ribeye. Marinate the meat in the chimichurri sauce for two hours.
Light and heat the charcoal grill (gas grill can be used instead). Season the steak with salt and pepper. Directly on the flame (or on high heat), sear ribeye on all sides for approximately 5 minutes. Move steak off direct flame to warm area of the grill (or turn flame down to med-heat). Cook until meat reaches internal temperature of 125°F for about 30 minutes.
During cooking, turn steak periodically, and brush with a bouquet of rosemary and the chimichurri sauce.
Remove from heat and let meat rest for 20 minutes.
3) Serve
