Wood-Fired Argentine Ribeye with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ribeye steak grilled over high heat and served with a zesty herbaceous chimichurri sauce for a vibrant South American flavor. This Latin 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 Latin American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to high heat (about 500°F). Brush 16 oz ribeye steak with 2 tbsp olive oil and season evenly with 1 tsp salt and 1 tsp black pepper. Let rest at room temperature for 10 minutes.
  2. Step 2: Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness, then remove and let rest for 5 minutes.
  3. Step 3: While the steak rests, combine 1/2 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, and 1 tbsp lemon juice in a bowl. Stir well to make the chimichurri sauce.
  4. Step 4: Slice the rested steak against the grain and spoon generous amounts of chimichurri over the top before serving.

Frequently asked questions

How long does Wood-Fired Argentine Ribeye with Chimichurri Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Fired Argentine Ribeye with Chimichurri Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.

Can I substitute ingredients in Wood-Fired Argentine Ribeye with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Argentine Ribeye with Chimichurri Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wood-Fired Argentine Ribeye with Chimichurri Sauce?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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