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Gaucho Ribeye Steaks with Filipino-Style Chimichurri

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 10 minutes


  • 2 cloves garlic
  • 1 serrano chile pepper, stemmed
  • 1 ½ cups loosely packed Italian parsley leaves
  • 2 large green onions, green and white parts coarsely chopped
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup Nakano® Natural Rice Vinegar
  • 1 tablespoon fish sauce
  • 2 red bell peppers, halved, seeded
  • 4 beef ribeye steaks (about 1 ½-in thick)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
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  1. Heat grill to medium high; lightly oil grates.
  2. Place all ingredients, except bell peppers and steaks, in blender or food processor. Pulse until combined but still slightly chunky. Transfer to serving bowl.
  3. Season steaks with salt and pepper on each side. Grill 3-4 min. on each side for medium-rare doneness. Meanwhile, grill peppers 2-3 min. on each side until tender crisp. Tent steaks loosely with foil for 5-7 min. before slicing to serve with grilled peppers and prepared sauce.


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