Recipes

Pairs Well With

• Zinfandel

Ingredients

• 4 ribeye steaks (1 inch thick)
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Side Dish:

• Roasted garlic mashed potatoes
• Grilled asparagus

Preparation

• Preheat the grill to medium-high heat.
• Season the ribeye steaks with salt and pepper on both sides.
• In a small bowl, combine the parsley, garlic, red wine vinegar, olive oil, dried oregano, and red pepper flakes to make the chimichurri sauce. Set aside.
• Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preference.
• Remove the steaks from the grill and let them rest for a few minutes.
• Serve the steaks with a generous spoonful of chimichurri sauce on top.
• Serve with roasted garlic mashed potatoes and grilled asparagus on the side.