Spiced Rub Rib-Eye with Chimichurri

Spiced Rub Rib-eye Steak with Chimichurri

What’s the secret to a winning rib-eye steak recipe? Chimichurri! To see what we mean, you’ve simply got to try out this delicious BBQ recipe idea.

Serves 8-10

Prep 5 mins

Cook 25 mins

Spiced Rub Rib-eye Ingredients

• 2 cloves garlic, crushed

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• 2 tbs olive oil

• 2 x 1.1kg beef rib-eye steaks

Chimichurri Ingredients

• 2 cups (50g) firmly packed parsley leaves

• 2 cups (50g) firmly packed coriander leaves

• 1 cup (20g) firmly packed oregano leaves

• ½ long red chilli, coarsely chopped

• 150ml extra virgin olive oil

• 3 cloves garlic, crushed

• Finely grated zest and juice of ½ orange

• 50ml red wine vinegar

Spiced Rub Rib-Eye with Chimichurri


1. Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper. Preheat a chargrill plate or barbecue to medium-high. Combine garlic, spices and olive oil in large bowl, season with salt and pepper and stir to combine. Add the steaks and toss to coat.

2. Grill steaks for 2-3 minutes each side until browned. Transfer steaks to prepared tray and roast for 12-14 minutes for medium-rare (58°C on a meat thermometer) or until cooked to your liking. Loosely cover with foil and rest in a warm place for 10 minutes.

3. Meanwhile, for chimichurri, blitz herbs, chilli, olive oil, garlic, orange zest and juice in a Kitchen Aid 9-Cup Food Processor until smooth. Stir in vinegar and season with salt and pepper.

4. Thickly slice steak and serve drizzled with chimichurri.

The KitchenAid 9-Cup Food Processor
The KitchenAid 9-Cup Food Processor – available at Harvey Norman.


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Playing host this summer? Check out more easy recipe ideas from our Quick Smart Entertaining Recipes series:

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