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The Boat Shed Kitchen

Grilled Rib Steaks – Chimichurri Sauce

Juicy rib steaks paired with zesty chimichurri and buttery garlic toast make for the ultimate grilled dinner. Fresh parsley, garlic, and lime brighten every bite, while the smoky char from the grill locks in rich steak flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 2
Calories: 780
Ingredients Method Notes

Ingredients
  

For Chimichurri:
  • 1 ½ cups parsley chopped
  • 3 cloves garlic minced
  • 2 shallots diced
  • ½ cup olive oil
  • 2 tbsp dried oregano
  • 2 tbsp red wine vinegar
  • Juice and zest of 1 lime
  • Pinch of salt pepper, and red pepper flakes
For Rib Steaks:
  • 2 thick-cut rib steaks boneless
  • Salt and pepper to taste
For Garlic Toast:
  • 1 package Texas Toast

Method
 

  1. Mix chimichurri ingredients and let sit 10–15 minutes.
  2. Preheat grill to medium-high, oil grates.
  3. Season steaks and grill 4–6 minutes per side. Rest 10–20 minutes.
  4. Grill garlic toast until golden with grill marks.
  5. Serve steaks with chimichurri sauce and garlic toast.
  6. See full steps with tips & photos → https://theboatshedcafe.com/grilled-rib-steaks-chimichurri-sauce/

Notes

  • Resting the steaks ensures juices redistribute, keeping them tender.
  • Chimichurri can be made up to 2 days ahead and stored in the fridge.
  • Use fresh oregano if available for a brighter flavor.