Ribeye Steaks with Spicy Chimichurri Sauce

Bring home an all-time classic!
30 Min.
5 Min.
No doubt. But have you ever thought about serving it as a steak snack? Well, Otto did and it's the perfect finger food for your party! The Otto Grill with its 800°C heat covers the steaks with a gorgeous crust, while their center stays juicy and pink. Otto’s spicy chimichurri sauce fulfills the prophecy of a coming taste explosion!
Serves 4 people
Ribeye Steaks
  • 4 Ribeye steaks, about 1.1-1.5 inch. thick
  • Sea salt

Chimichurri Sauce

  • 1 Red chili pepper
  • 2 Cloves of garlic
  • 1 Bunch of parsley
  • 1 Bunch of fresh oregano
  • ½ Cup olive oil
  • 1/8 Cup white wine vinegar
  • Salt, pepper
Step 1

Prepare the Chimichurri Sauce

For the chimichurri sauce chop chili, parsley and oregano. Crush the garlic and put everything into a bowl. Add some warm water and let the mixture rest so that the liquid can absorb the spices. You can also prepare the chimichurri sauce in advance. When kept cool you can keep it for some weeks.

Step 2

Salt the Ribeye Steaks

Remove the Ribeye Steaks from the fridge and sprinkle them with salt.

Step 3

Preheat the Otto Grill

Preheat your Otto Grill onto 800°C for about 3 minutes. Dab the steaks up with a piece of kitchen towel.

Step 4

Grill those Steaks!

Place the steaks on the grid and set the Meat-O-Meter to stage 1. Grill the steaks for about 1 minute on each side. Once they have a nice brown crust, let them rest at the bottom of the grill until they have reached your desired cooking level.

Step 5

Let ’em Rest

Remove the steaks from the Otto Grill and let them rest for a few minutes before serving them so as to redistribute the deliciousness!

Step 6

Slice Steaks and Enjoy!

Carve the Ribeye steaks across the grain and serve them on a plate with the spicy chimichurri sauce. Enjoy!

Did you make this? Tell us how you went!