Grilled Ribeye Steak with Chimichurri and Pickled Red Onions

Pair with MALBEC

Yield: 4 portions

Ingredients – Ribeye Steak

3 lbs. Prime Ribeye Steaks, 1 ½ “ thick steaks (thicker is better)
to taste Salt and pepper

Ingredients – Chimichurri

1 cup Fresh Italian parsley, packed
¼ cup Fresh cilantro, packed
1 Tbsp. Fresh oregano leaves
2 Tbsp. Shallots, minced
3 ea. Garlic cloves, peeled, chopped
½ cup Olive oil
¼ cup Red wine vinegar
1 Tbsp. Lemon juice
¾ tsp. Dried crushed red pepper
½ tsp. Ground cumin
to taste Salt and pepper

Ingredients – Pickled Red Onions

1 cup Red onions, julienned
2 Tbsp. Apple cider vinegar
¼ tsp. Cracked black pepper
1 ea. Cloves, whole
1 pinch Chile flakes
1 pinch Sugar
to taste Salt and pepper


  1. Preheat a medium grill.
  2. Generously season the steak with salt and pepper. Let sit for 30 minutes or longer.
  3. For the Pickled Red Onions: Bring a pot of water to a boil. Add the onions, stir 10 seconds, drain immediately.
  4. Combine remaining ingredients in a small pot. Bring to a simmer but do not reduce. Add blanched onions and just enough water to barely cover. Let sit for 15 minutes or until cool.
  5. For the Steak: Place the seasoned meat on a hot grill, cook, turning periodically to evenly cook on all sides until 130 ° F. on an instant-read thermometer. (approx. medium rare).
  6. Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.
  7. To Serve: slice the steak against the grain. Divide the steak amongst the plates. Top with a drizzle of the chimichurri and a spoon of the pickled red onions. Spoon any leftover meat juices on top.