Home > Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce)
Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce)
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Thank you for supporting the brands that make Bobbi’s Kozy Kitchen possible! Add some zip to those steaks with this keto friendly Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce) recipe!
Hello my lovely foodie friends and welcome to this edition of “Bobbi is addicted to grilled beef and can’t stop eating it”!
I am serious.
I can’t stop!
Thank goodness Kevin feels the same way because I would really hate for him to go hungry while I am busy shoveling all sorts of beefy deliciousness into my face.
That would be a tad awkward.
But you can bet I would still do it 😂
Hey, no one gets between this girl and her beef!!
One of the things I have done, since starting a low carb lifestyle, is to really focus on great rubs and sauces that compliment my fave protein.
I mean you can never go wrong with a grilled steak seasoned with some salt and pepper.
How to cook Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce)
Place steak on a sheet pan or cutting board and liberally salt and pepper. Allow steak to warm for about 30 minutes.
Combine the ingredients for the sauce in a blender or small food processor and process until very smooth. Place in an airtight container and refrigerate.
Heat grill to high heat.
Place the steak on the hot grill and cook for 3 to 5 minutes on each side for medium-rare (depending on the thickness of your steaks), longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
Top steaks with Peruvian green sauce.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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This post contains affiliate links. As always, all opinions are my own.
Hey, Bobbi Wow, great post, We get pretty excited about steak around our house. Be sure to salt and pepper your steak at least 45 minutes before grilling, otherwise, the salt will dry it out. The marinade is always a good thing for steak too. Flank or skirt steak would be great with your salsa verde recipe…more flavor than top sirloin. Love the simplicity of this.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….