Grilled Ribeye Steak with Chimichurri Sauce



• 16oz Argentine Rib Eye

• 1 tbs Kosher Salt

• Fresh Ground Black Pepper

• 3 oz Watercress

• 2 Roasted Red Peppers

• 2 oz Chimichurri Sauce FOR CHIMICHURRI SAUCE

• 1 lb Parsley Finely Minced. Stems Included

• 50 g Garlic Finely Minced

• 100 g Red Pepper Finely Minced

• 25 g Dried Oregano

• Brine 50% salt 50% water to taste

• 1 liter Argentine Olive Oil

• Red Wine Vinegar

Preparation Instructions


For Chimichurri Sauce

  1. Mix all ingredients together
  2. Let it rest for 48 hrs in the fridge until serve

For Steak

  1. Bring steak at room temperature
  2. Season with salt and pepper.
  3. Light up a fire using white oak (preferred)
  4. At low heat, cook the steak 15’ on each side for a medium rare. core temp should be 135
  5. Let it rest before serving.
  6. Serve with watercress, roasted red pepper and a side of fresh chimichurri sauce

About Your Chef

Fernando Navas


Born in the port city of Punta Alta just south of Buenos Aires in Argentina, Fernando Navas grew up surrounded by the beauty of the Argentine countryside. Before founding Balvanera restaurant in Manhattan, Fernando worked in the many of the greatest kitchens in the world including Nobu in Miami, El Bulli in Spain, and SUSHISAMBA in New York. With Balvanera, Chef Fernando pays homage to his roots: Buenos Aires, porteño cuisine, and the many flavors of Argentina.

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