Summer Grilled Rib Eye Steaks with Chimichurri

The aroma of barbecue or outdoor grilling in the summer is intoxicating. When you have excellent-quality beef like rib eye steaks, a roaring flame, and an appetite, you need little else. We love a good Argentinean chimichurri sauce with our grilled meats. Use half of the sauce to serve alongside the meat; then, as a great side, toss the rest with bulgur or another grain, chopped cucumbers, and tomatoes for a delicious tabbouleh. The sauce will keep in the refrigerator for up to a week.

SERVES 6 TO 8

Chimichurri

¼ cup red wine vinegar

3 medium shallots, finely chopped (about 3 tablespoons)

6 to 8 garlic cloves, finely chopped (2 to 3 tablespoons)

1 jalapeño pepper, seeded and minced

1 teaspoon kosher salt, plus more for seasoning

3 cups packed fresh flat-leaf parsley leaves, finely chopped

1 tablespoon chopped fresh oregano leaves

¾ cup extra-virgin olive oil

Freshly ground black pepper

Steaks

6 (1½-inch-thick) rib eye steaks

4 garlic cloves, pressed (about 4 teaspoons)

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

To make the chimichurri, combine the vinegar, shallots, garlic, jalapeño, and salt in a medium bowl. Allow to stand for 15 minutes.

In another medium bowl, combine the parsley and oregano. Using a fork, whisk in the olive oil gradually. Alternatively, pulse the parsley in a food processor, adding the oil gradually with the machine running. Then stir in the oregano.

Just before serving, combine the parsley-oregano oil with the vinegar-onion mixture and stir with a fork to blend. Adjust the seasoning with salt and black pepper.

To grill the steaks, rub them with the garlic and olive oil, cover, and refrigerate for 1 hour.

Preheat the grill at least 20 minutes before you’re ready to grill.

Season the steaks with salt and pepper. Grill, turning once, 5 to 7 minutes per side for medium rare (or to an internal temperature 130 to 135°F), or to the degree of doneness you prefer. Let the steaks rest for 5 to 10 minutes. (The meat continues to cook a little more during this time.) Slice and serve with the sauce.