Grilled Ribeyes with Roasted Jalapeño Chimichurri
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.
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
Nutritional info is based on using all of the chimichurri 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
Calories: 278kcalCarbohydrates: 8gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 1mgSodium: 25mgPotassium: 305mgFiber: 3gSugar: 2gVitamin A: 3166IUVitamin C: 62mgCalcium: 72mgIron: 3mg
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