Loveland-Inspired Grilled Colorado Steak with Herb Chimichurri

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender grilled steak served with a bright, fresh herb chimichurri sauce, capturing the adventurous and scenic spirit of Loveland, Colorado. This American-inspired beef recipe, ready in about 27 minutes, pairs ribeye steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 American cuisine 650 cal/serving

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Ingredients

2 (8 oz each) ribeye steak
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 cup, packed fresh parsley
1/2 cup, packed fresh cilantro
1/4 cup, packed fresh oregano
2 tbsp red wine vinegar
3 garlic cloves
1/4 tsp red chili flakes
1/2 cup extra virgin olive oil
1 tbsp lemon juice

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Instructions

Step 1: Preheat your grill to high heat (around 450°F). Rub 2 ribeye steaks on both sides with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
Step 2: Grill the steaks for 4-5 minutes per side for medium-rare, turning once, until a nice crust forms and the internal temperature reaches 135°F. Remove from grill and let rest for 5 minutes.
Step 3: While the steaks rest, prepare the chimichurri by finely chopping 1 cup fresh parsley, 1/2 cup fresh cilantro, 1/4 cup fresh oregano, and mincing 3 garlic cloves.
Step 4: In a bowl, combine the chopped herbs and garlic with 2 tbsp red wine vinegar, 1/4 tsp red chili flakes, 1 tbsp lemon juice, and 1/2 cup extra virgin olive oil. Stir well and season with salt to taste.
Step 5: Slice the rested steaks against the grain and serve topped with generous spoonfuls of the fresh herb chimichurri for a vibrant, herbaceous finish.