Smoky Carbon-Infused Grilled Steak with Herb Chimichurri

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 drafted and published.

Tender grilled steak enhanced with smoky char notes and served alongside a fresh, vibrant herb chimichurri sauce. This beef recipe, ready in about 22 minutes, pairs ribeye steak, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 10 min Cook: 12 min Serves 2 550 cal/serving

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Ingredients

2 steaks (8 oz each, 1-inch thick) ribeye steak
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup, finely chopped fresh parsley
1/4 cup, finely chopped fresh cilantro
2 tbsp red wine vinegar
1/4 tsp red chili flakes
2 minced garlic cloves
1 tbsp lemon juice

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Instructions

Step 1: Rub 2 ribeye steaks (8 oz each) evenly on both sides with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to infuse a smoky flavor.
Step 2: Preheat grill to high heat (about 450°F). Brush steaks with 2 tbsp olive oil and place on grill, cooking for 4-5 minutes per side for medium-rare, or longer to desired doneness; steaks should develop a dark, smoky crust.
Step 3: While steaks grill, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red chili flakes, 2 minced garlic cloves, and 1 tbsp lemon juice in a bowl; stir well to make a bright herb chimichurri.
Step 4: Remove steaks from grill and let rest for 5 minutes. Serve topped with 2-3 tbsp of the herb chimichurri sauce for a fresh contrast to the smoky meat.