Grilled Ribeye with Chimichurri Sauce

Ingredients
Ribeye

* 6 - 1½ inch thick Rib steaks with good marbling

Chimichurri Sauce

* 1/2 cup fresh mint leaves cleaned and stems removed
* 1 cup flat leaf parsley leaves cleaned and stems removed
* 1 cup cilantro leaves cleaned and stems removed
* 2 1/2 tablespoons fresh garlic minced
* 2 teaspoons jalapeño seeded and deveined, finely minced
* 2 tablespoons Dijon mustard
* 1/2 cup olive oil plus 3 tablespoons
* Salt and pepper
* Juice of 2 lemons


Directions
Ribeye

1. Preheat the barbeque to high heat 450°F-475°F (240°C-245°C).
2. Bring steaks to room temperature.
3. Drizzle the steaks with oil 2 tbsp (30ml) and season to taste with salt and pepper.
4. Oil the grill with remaining oil. Place steak on the oiled grill. Grill for 3-4 minutes or until nice, deep char marks are achieved.
5. Give the steak a quarter turn to create diamond hatch marks. Continue to cook 2-3 more minutes. Flip and repeat for medium rare.
6. Remove steak from grill and cover loosely with foil. Let meat rest for 10 minutes.
7. Slice the steak into 1 inch pieces and serve with chimichurri sauce.

Chimichurri Sauce

1. To prepare the chimichurri sauce, place the mint, parsley, cilantro, garlic, jalapeño and Dijon in the blender pulse until smooth. Add ½ cup of olive oil to the mixture in a steady stream. Season with salt, pepper and a hit of lemon juice.