This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Fire up your grill for these mouthwatering Grilled Ribeyes with Roasted Jalapeño Chimichurri! This keto-friendly, low-carb recipe brings a bold, smoky flavor to your summer cookouts, making it the perfect dish to impress your guests and keep your taste buds dancing.
Join my newsletter and never miss a recipe!
Fire Up the Grill for Juicy Ribeye Steaks with a Zesty Roasted Jalapeño Chimichurri
When it comes to grilling, there’s nothing quite like the satisfaction of cooking a perfectly juicy ribeye steak. The rich, marbled meat, seared to perfection, is a true carnivore's delight. But why stop there? Elevate your steak game with a smoky, spicy twist that will have your taste buds dancing! This Grilled Ribeye Steaks with Roasted Jalapeño Chimichurri recipe brings together the robust flavor of a ribeye with the fresh, zesty kick of a homemade chimichurri sauce.
The secret to this recipe lies in the roasted jalapeños, which add a deep, smoky heat that perfectly complements the herbaceous chimichurri. If you love a bit of spice, this sauce will quickly become your new favorite condiment. Not only is it bursting with flavor, but it’s also incredibly easy to whip up. While your steaks are coming to room temperature and the grill is heating up, you can roast your jalapeños and blend up the chimichurri in no time.
This Grilled Ribeye Steaks with Roasted Jalapeño Chimichurri recipe is perfect for summer grilling when you want something hearty and satisfying without spending hours in the kitchen. Plus, it's keto-friendly and low-carb, making it a great choice for those following a low-carb lifestyle. Imagine serving these juicy ribeyes at your next BBQ—your guests will be raving about the flavors and asking for the recipe! So go ahead, fire up that grill, and get ready to indulge in one of the most flavorful steak dinners you’ve ever had!
Since you are already cooking on the grill, complete your meal by adding some Grilled Artichokes with Lemon Garlic Sauce, or try a salad topped with this amazing Grilled Tomato Vinaigrette, or even add some Spicy Grilled Clams in Foil. If you aim to really impress, add a grilled dessert like this Grilled Pound Cake with Fresh Mixed Oregon Berries to the menu!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love This Recipe
- Bursting with Flavor: The combination of juicy, grilled ribeye steaks with a smoky, spicy jalapeño chimichurri creates a mouthwatering explosion of flavors. The chimichurri adds a fresh, zesty kick that perfectly complements the rich, beefy taste of the steak.
- Easy and Quick to Prepare: With minimal prep and cooking time, this recipe is ideal for a delicious weeknight dinner or a special weekend treat. The chimichurri sauce comes together quickly, and grilling the steaks to perfection takes just a few minutes.
- Keto-Friendly and Low-Carb: This recipe aligns perfectly with a keto or low-carb lifestyle, making it a great choice for those looking to enjoy a hearty, satisfying meal without the carbs. Plus, the vibrant chimichurri sauce adds a nutritious boost with fresh herbs and healthy fats.
In This Post
- Why You'll Love This Recipe
- 🥘Grilled Ribeyes with Roasted Jalapeño Chimichurri Ingredients
- 🔪How to Make Grilled Ribeyes with Roasted Jalapeño Chimichurri
- 🍽Equipment Needed
- Storage and Reheating
- 💭Top tip
- FAQ about Grilled Ribeyes with Roasted Jalapeño Chimichurri
- More Delicious Grilling Recipes...
- Grilled Ribeyes with Roasted Jalapeño Chimichurri
- Food safety
🥘Grilled Ribeyes with Roasted Jalapeño Chimichurri Ingredients
These are the ingredients necessary to make Grilled Ribeyes with Roasted Jalapeño Chimichurri.
- Ribeye Steaks - Pick 10 to 12-ounce steaks that are 1 to 1 1/2 inches thick and well-marbled with fat.
- Montreal Steak Seasoning - This homemade steak seasoning is low in carbs and the best way to dial in the flavors you enjoy on your steak!
- Roasted Jalapeños - Roasting the jalapeños brings out their natural sweetness while adding a smoky depth of flavor that enhances the chimichurri sauce.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪How to Make Grilled Ribeyes with Roasted Jalapeño Chimichurri
This is a basic breakdown of the steps involved in making Grilled Ribeyes with Roasted Jalapeño Chimichurri. You will find the full directions in the recipe card at the bottom of the post.
Liberally season the steaks with Montreal steak seasoning and allow them to come to room temperature (about 30 minutes).
Grill the jalapenos until blackened on all sides, about 5 minutes total.
Place the jalapenos, cilantro, parsley, red onion, garlic, lime juice, red wine vinegar, olive oil, and a pinch of salt and pepper into the food processor, or blender.
Pulse until the mixture is a coarse puree.
Helpful Hint: 💡 When grilling your ribeyes, make sure to let them come to room temperature before placing them on the grill. This ensures even cooking and a juicier steak. A cold steak straight from the fridge can cause the outside to cook faster than the inside, leading to uneven doneness.
🍽Equipment Needed
This is the equipment you will need to make Grilled Ribeyes with Roasted Jalapeño Chimichurri.
Storage and Reheating
Storage Instructions:
If you have any leftover ribeye steaks with roasted jalapeño chimichurri, allow them to cool to room temperature before storing. Place the steaks in an airtight container and refrigerate them for up to 3 days. The chimichurri sauce can also be stored separately in a sealed container in the refrigerator for up to 5 days.
Reheating Instructions:
To reheat the ribeye steaks without losing their juiciness, preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet and warm it in the oven for about 20 minutes or until heated through. This slow reheating method helps retain the steak's tenderness. You can also lightly reheat the chimichurri by allowing it to come to room temperature or warming it gently in the microwave for 15-20 seconds. Avoid overheating to maintain the sauce's vibrant flavor.
💭Top tip
To get the best flavor out of your roasted jalapeño chimichurri, allow the sauce to sit for at least 30 minutes before serving. This resting time helps the flavors meld together, making the sauce even more vibrant and delicious when spooned over your grilled ribeyes.
FAQ about Grilled Ribeyes with Roasted Jalapeño Chimichurri
Yes, you can! If you don't have access to a grill, a grill pan works wonderfully. You can also use a cast iron skillet for cooking the steaks. The key is to get a nice sear on the steaks to lock in the juices and create that perfect crust.
The spice level can vary depending on your jalapeños and how much of the seeds and membranes you include. If you're sensitive to heat, you can reduce the amount of jalapeño or remove the seeds and membranes before blending. Conversely, if you love a good kick, feel free to keep the seeds for extra heat.
While ribeye steaks are particularly juicy and flavorful, you can certainly use other cuts like New York strip, sirloin, or even filet mignon. Just keep in mind that cooking times may vary depending on the thickness and fat content of the steak.
More Delicious Grilling Recipes...
Grilled Ribeyes with Roasted Jalapeño Chimichurri
Ingredients
- 4 10 to 12-ounce 1 to 1 1/2-inch thick ribeye steaks
- 3 tbsp Homemade Montreal steak seasoning
- 2 jalapenos
- 2 cups fresh flat-leaf parsley
- 2 cups fresh cilantro
- 1/2 red onion roughly chopped
- 3 cloves garlic roughly chopped
- 2 limes juiced
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp ground cumin
- pink salt to taste
- fresh cracked black pepper to taste
Instructions
- Heat your grill (or a grill pan) to medium-high heat.
- Make sure the grates are clean and brush them with olive oil.
- Liberally season the steaks with Montreal steak seasoning and allow them to come to room temperature (about 30 minutes).
- Meanwhile, grill the jalapenos until blackened on all sides, about 5 minutes total.
- Place the jalapenos in a small bowl covered with a plastic wrap to allow the skins to steam and loosen, for about 15 minutes.
- Peel the skin off the chiles and remove the stems and seeds.
- In a food processor or blender, combine the jalapenos, cilantro, parsley, red onion, garlic, lime juice, red wine vinegar, olive oil, and a pinch of salt and pepper. Pulse until the mixture is a coarse puree.
- Taste and adjust seasonings and blend again.
- Cover and set aside.
- Place the steaks on the grill and close the lid.
- Cook on the first side for 4 to 5 minutes rotating them half the way through if you want these nice crossed grill marks.
- Turn the steaks and cook until you reach the correct internal temperature for your taste. It takes about 9-10 minutes total (for 1" steak) to get 130 degrees F internal temperature, medium rare.
- Remove and rest for 5-10 minutes minimum tenting them with foil.
- Spoon chimichurri over the steak.
- Serve with the extra sauce on the side.
Notes
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 safety
- 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
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Leave a Reply