Quick-Grilled Rib-Eye

Step 1 -In a food processor or blender, add the parsley, the cilantro, the oregano, and the garlic, cover, and pulse until finely chopped.

Step 2 -Add 1/2 cup of the extra-virgin olive oil, the red wine vinegar, the lemon juice, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes to the herb mixture in the processor, cover, and pulse again until well-combined. Set the chimichurri aside.

Step 3 -Allow the steaks to sit at room temperature before grilling, about 30 minutes.

Step 4 -Preheat the grill to high heat, about 450 degrees F.

Step 5 -Pat the steaks dry with paper towels.

Step 6 -Rub both sides of the steaks with the remaining olive oil and season them generously with the extra salt and the extra pepper.

Step 7 -Place the steaks on the hot grill and cook, flipping them once, until they reach an internal temperature of at least 130 degrees F for medium-rare, about 4-5 minutes per side. Adjust the cooking time according to the thickness of the steaks and your preferred doneness.

Step 8 -Transfer the steaks from the grill to a clean plate and let them rest until they reach an internal temperature of 135 degrees F for medium-rare doneness, about 5 minutes.

Step 9 -Optionally, slice the steaks against the grain.

Step 10 -Serve the steaks with the chimichurri.