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Spice up your steak game with these mouthwatering Grilled Ribeye Steaks topped with Aji Verde (Peruvian Green Sauce)! Charred to perfection and smothered in a flavor-packed sauce, these steaks are a carnivore's dream. Plus, they're keto-friendly for guilt-free indulgence. Elevate your grilling game with this irresistible recipe!
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Grilled Ribeye Steaks with Aji Verde: A Keto Beef Lover's Dream!
Hey there, fellow food enthusiasts! Welcome to another episode of "Bobbi's Grilled Beef Obsession"! Seriously, I can't seem to get enough of it, and thankfully, neither can my hubby, Kevin. Because let's face it, no one wants to stand between me and a juicy, grilled steak—especially not him!
Since diving into the world of low-carb living, I've made it my mission to elevate my steak game with tantalizing rubs and sauces. Sure, a simple seasoning of salt and pepper does the trick, but sometimes you crave that extra oomph, that burst of flavor that takes your taste buds on a wild ride.
And that's where our hero of the day comes in: Aji Verde sauce. This vibrant green concoction is the perfect blend of spice and flavor, adding that zing without overpowering the star of the show—the steak. Plus, it's ridiculously easy to whip up. Just toss a few ingredients into a blender or food processor, and voila! You've got yourself a game-changing sauce that pairs perfectly with everything from grilled meats to morning eggs. (Seriously, steak and eggs for breakfast? Count me in!)
Now, let's talk about the main event: grilled ribeye. Is there anything more drool-worthy than a beautifully marbled ribeye, seasoned to perfection and ready to hit the grill? I think not. As soon as those steaks are seasoned and resting, waiting to be grilled, it's all I can think about. Patience may be a virtue, but when it comes to steak, it's a struggle!
For those of us living the low-carb lifestyle, ribeye is the ultimate cut of beef. It's rich, it's flavorful, and it's packed with all the fats and proteins we need to keep us satisfied. With approximately 43 grams of fat and 56 grams of protein per eight-ounce steak, these grilled ribeyes with Aji Verde sauce are not just delicious—they're keto perfection.
So fire up the grill, whip up some Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce), and get ready to indulge in a steak experience like no other. It's a win-win situation for your taste buds and your low-carb lifestyle!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce) Ingredients
These are the ingredients necessary to make Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce).
- Ribeyes - I prefer boneless grass-fed ribeyes that are about 8 to 10 ounces but you can use whatever you enjoy.
- Cilantro - Use it all, don't be afraid to use the stems too!
- Aji Amarillo - This is a hot pepper paste I get from Amazon but you may be able to find it locally if you have an international market close by.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: I know the recipes say that the xanthan gum is optional but it does aid the creaminess of this recipe.
🍽Equipment
This is the equipment you will need to make Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce).
Storage
- Refrigeration: Place the cooled steak in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 to 4 days.
- Freezing: If you don't plan to consume the steak within a few days, you can freeze it for longer storage. Wrap the cooled steak tightly in plastic wrap and then aluminum foil, or use a freezer-safe container. Label the package with the date. It should stay good in the freezer for up to 2 to 3 months.
- Reheating: When ready to enjoy the leftover steak, you can reheat it gently in a skillet over medium heat, in the oven at a low temperature, or in the microwave until warmed through. Be careful not to overcook it, as reheating too much can dry out the meat.
💭Top tip
Experiment with different milk alternatives for a unique flavor profile. Whether it's almond milk, coconut milk, or a blend, finding the perfect match can elevate your keto hot chocolate experience. Adjust the sweetness to your liking and add a dash of cinnamon or nutmeg for an extra cozy touch. This way, you'll have a customized cup of warmth that suits your taste buds perfectly.
FAQ about Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce)
While ribeye steaks are recommended for their tenderness and flavor, you can certainly use other cuts like strip steak or filet mignon. Adjust cooking times accordingly based on the thickness of the steak.
Yes! The Peruvian green sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld together even more, enhancing the overall taste.
Absolutely! If you prefer a milder sauce, you can reduce the amount of jalapeño or omit it altogether. Conversely, if you like it spicier, you can add additional jalapeño or even a different type of chili pepper to suit your taste preferences.
Related Recipes
Looking for other recipes like this? Try these:
- Tandoori Steak Curry
- Chimichurri Flank Steak
- Spiced Coffee Rubbed Steak
- Carne Asada
- Keto Grilled Mojo Skirt Steak
- Herbed Butter Steak
Pairing
These are my favorite dishes to serve with Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce):
- Cilantro Lime Cauliflower Rice
- Roasted Asparagus
- Lemon Garlic Zucchini Noodles
- Grilled Artichokes with Lemon Garlic Sauce
- Spicy Grilled Eggplant
- Keto Tabouli
Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce)
Ingredients
- 2 tbsp olive oil
- 1/2 cup keto mayonnaise
- 1 tsp white vinegar
- 2 tsp fresh lime juice
- 2 tbsp Parmesan cheese
- 1/2 tsp pink salt
- 1/4 tsp fresh cracked black pepper
- 1 jalapeño roughly chopped
- 1 cup fresh cilantro (leaves and stems) chopped and packed
- 2 cloves garlic
- 1 tbsp Aji Amarillo Paste
- 2 ribeye steaks
Instructions
- 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, (internal temperature should be 125-130 degrees F) 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.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. 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.
Nutrition
Food Safely
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
See more guidelines at USDA.gov.
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2pots2cook
Peruvian dishes are absolutely fantastic ! So glad I have found this one to try ! 🙂 Thank you so very much !
Bobbi
Yay!! I am in LOVE with this sauce and can't wait to try a ton more Peruvian recipe ideas!!!
pubggamers
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.
Jessica strong
Hi,
Your recipe looks yummy and delicious. I am definitely gonna try this today, thanks for sharing.
Jessica
Hi,
Thanks for sharing this delicious pervian dish. Great post.
Sissy
Thank you for this recipe! That sauce is so good I put it on everything!!