Ingredients:
2 ribeye steaks
1 tbsp olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1 small cucumber, sliced
For Chimichurri Sauce:
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1/4 cup olive oil
2 tbsp red wine vinegar
1 small red chili, finely chopped (optional)
Salt and black pepper, to taste
Instructions:
1. Preheat the grill to medium-high heat. Brush steaks with olive oil and season with salt and pepper.
2. Grill steaks for 3-4 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes.
3. While the steak is resting, mix parsley, garlic, olive oil, vinegar, chili, salt, and pepper in a bowl to make the chimichurri sauce.
4. Arrange grilled steak on a plate and top with chimichurri sauce. Add cherry tomatoes and cucumber slices on the side.
