Wood-Grilled Ribeye with Charred Scallion Chimichurri
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 ready in about 30 minutes pairs kosher salt, black pepper, divided olive oil 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.
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
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.
Frequently asked questions
How long does Wood-Grilled Ribeye with Charred Scallion Chimichurri take to make?
Total time is about 30 minutes (15 min prep + 15 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-Grilled Ribeye with Charred Scallion Chimichurri?
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 kosher salt from drying out.
Can I substitute ingredients in Wood-Grilled Ribeye with Charred Scallion Chimichurri?
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-Grilled Ribeye with Charred Scallion Chimichurri 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-Grilled Ribeye with Charred Scallion Chimichurri?
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.
