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ribeye chimichurri recipe recipe
Avatar photoSara Khalid

Ribeye Chimichurri Recipe with Sweet Potato

A savory, aromatic grilled ribeye steak topped with vibrant Argentinean chimichurri sauce and served with caramelized roasted sweet potatoes. This easy steak dinner recipe balances rich, garlicky herbs with tender, juicy beef for a globally inspired meal you can make at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Argentinian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE STEAK:
  • 2 (8–10 oz) boneless ribeye steaks, 1 inch thick
  • Kosher salt and freshly ground black pepper (to taste)
  • FOR THE CHIMICHURRI SAUCE:
  • ¾ cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh oregano leaves, chopped
  • 3 cloves garlic, minced
  • ¼ cup red wine vinegar
  • ½ cup extra-virgin olive oil
  • ½ tsp crushed red pepper flakes
  • 1 tsp crushed dried oregano (optional for depth)
  • FOR THE SIDE:
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp avocado oil
  • Pinch of salt and black pepper

Equipment

  • Cast-iron skillet or grill
  • Cutting board
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Meat thermometer

Method
 

  1. ribeye chimichurri recipe recipe card
  2. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with avocado oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
  3. Make the chimichurri by combining parsley, oregano, garlic, red pepper flakes, and red wine vinegar in a bowl. Let sit for 5 minutes, then slowly whisk in olive oil. Stir in dried oregano (if using) and season lightly with salt.
  4. Remove ribeye steaks from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
  5. Heat a grill or cast-iron skillet over high heat until smoking. Sear steaks 3–4 minutes per side for medium-rare (130–135°F internal temperature). Rotate 90 degrees halfway for grill marks.
  6. Transfer steaks to a plate, tent with foil, and rest for 5–10 minutes. Keep the sweet potatoes in the oven until ready to serve.
  7. Slice steaks against the grain. Serve over or alongside roasted sweet potatoes and top generously with fresh chimichurri sauce.

Nutrition

Calories: 580 | Carbohydrates: 25 | Protein: 37 | Fat: 38 | Fiber: 4 | Sugar: 8

Notes

STORAGE: Store leftover chimichurri in a sealed jar in the refrigerator for up to 1 week. Leftover steak can be refrigerated for up to 3 days—reheat gently in a pan with broth.
MAKE AHEAD: Roast sweet potatoes and make chimichurri up to 24 hours in advance. Store separately and reheat as needed.
SUBSTITUTIONS: Use top sirloin for a leaner cut. Substitute avocado oil with olive oil. For a nut-free version, ensure all ingredients are safely processed.
PRO TIPS: Let steaks come to room temperature before cooking. Rest them properly to retain juices. Use fresh herbs for the best flavor.
SERVING SUGGESTIONS: Serve with a side of grilled corn or a watermelon feta salad for a refreshing contrast.
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