Wood-Grilled Ribeye with Charred Scallion Chimichurri

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

Juicy wood-grilled ribeye steak served with a vibrant chimichurri sauce made from charred scallions and fresh herbs for a smoky, herbaceous finish. This American-inspired beef recipe, ready in about 30 minutes, pairs ribeye steaks, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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: 15 min Serves 2 American cuisine 700 cal/serving

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Ingredients

2 steaks, 12 oz each, 1-inch thick ribeye steaks
2 tsp kosher salt
1 tsp black pepper
3 tbsp, divided olive oil
6 whole scallions, trimmed scallions
1 cup packed fresh parsley
1/2 cup packed fresh cilantro
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
3 cloves, minced garlic cloves

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Instructions

Step 1: Preheat a grill or grill pan to high heat. Rub 2 ribeye steaks evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp olive oil.
Step 2: Place steaks over direct heat and grill for 4-5 minutes per side for medium-rare, creating a nice crust. Remove and rest on a cutting board for 10 minutes.
Step 3: While steaks rest, char 6 whole scallions directly on the grill, turning occasionally until blackened and softened, about 5 minutes.
Step 4: Chop the charred scallions and transfer to a food processor with 1 cup fresh parsley, 1/2 cup cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
Step 5: Pulse until finely chopped but still textured, scraping down sides as needed.
Step 6: Drizzle the chimichurri over the sliced ribeye steaks and serve immediately.