Grilled Beef with Plantain and Chimichurri Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Juicy ribeye steaks get paired with caramelized plantains and finished with a vibrant chimichurri glaze that brings everything to life. The cilantro and parsley in the chimichurri aren't just delicious, they're packed with antioxidants and vitamins that support your immune system. Best of all, you probably have most of these ingredients on hand already, making this an easy go to meal when you want something special without the fuss.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick)
- 3ripe plantains(peeled and sliced lengthwise into 1/2-inch planks)
- 237 mlfresh cilantro(loosely packed)
- 118 mlfresh parsley(loosely packed)
- 4garlic cloves(minced)
- 118 mlred wine vinegar
- 177 mlextra virgin olive oil
- 2 teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonred pepper flakes
- 3 tablespoonslime juice
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Combine cilantro, parsley, minced garlic, red wine vinegar, 0.5 cup olive oil, salt, pepper, and red pepper flakes in a blender. Pulse until you reach a chunky consistency, then stir in lime juice. Set chimichurri aside.
Tip: Don't over-blend the chimichurri—it should have texture, not be a smooth paste.
- 2
Pat the beef steaks dry with paper towels and season both sides generously with salt and black pepper at least 15 minutes before cooking.
Tip: Salting ahead of time allows the meat to reabsorb the seasoning, improving flavor and tenderness.
- 3
Preheat your grill to high heat (about 450°F). Brush the grill grates with oil to prevent sticking.
Tip: Use a folded paper towel dipped in oil held with tongs to oil the grates safely.
- 4
Place plantain slices on the grill and cook for 3-4 minutes per side until golden brown and caramelized. Transfer to a plate and brush lightly with butter and a pinch of salt.
Tip: Plantains need high heat to caramelize; don't move them around too much on the grill.
- 5
Grill the beef steaks for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F).
Tip: Resist the urge to flip early; a good crust develops with minimal movement.
- 6
Remove steaks from the grill and let them rest for 5 minutes on a warm plate, tented with foil.
Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.
- 7
Arrange grilled plantain slices on serving plates alongside the rested beef steaks.
Tip: Place plantain on the plate first, then lean the steak against it for an appealing presentation.
- 8
Generously spoon the chimichurri sauce over the beef and around the plate. Serve immediately with extra chimichurri on the side.
Tip: The warm beef will slightly warm the chimichurri, enhancing its aromatic qualities.
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