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By Kelly Nelson

This is the perfect recipe to kick off summer grilling season this Memorial Day. Wow a crowd with this tantalizing chimichurri sauce with a kick served over sizzling ribeyes. Impress your guests with this effortless recipe that takes minutes to make.

2 ribeyes
2 jalapenos
1 cup fresh parsley,  finely chopped
1 cup fresh cilantro, finely chopped
1/2 cup diced red onion
3 garlic cloves, minced
3 T lime juice
1/2 cup extra-virgin olive oil, plus more for brushing
1 tsp ground cumin
Sea salt and freshly ground black pepper to taste

Preheat the grill to high direct heat and take steaks out to get to room temperature. Using a food processor, puree all ingredients until well blended. Transfer to a bowl and cover. Brush steaks with with olive oil, minced garlic, salt and pepper. Place steaks on hot grill, cooking for 2-4 minutes on each side. Use a meat thermometer to get steaks to 140F, the perfect medium rare. Remove from grill and place on cutting board to rest for 10 minutes. Spoon chimichurri sauce over the steaks.

Serve with grilled corn on the cob and fresh-cut watermelon for the perfect summer meal. The chimichurri sauce pairs well with most vegetables and salads. It can also be used as a marinade for poultry and fish. Use the sauce with diced cucumbers and avocados for a seasonal side dish. The versatility of the sauce is endless!