Smoky Grilled Ribeyes with Garlic Scape Chimichurri

Description

Thick Midwest beef ribeye steaks are seasoned simply and grilled over smoky flames for a charred crust, then finished with a bold herby garlic scape chimichurri blending fresh scapes, vinegar, olive oil, and herbs. This comforting yet complex dish highlights the mild garlic bite of scapes in a vibrant sauce perfect for lunch or dinner. Approximate cook time: 25 minutes.

Cultural Background

Chimichurri originated in Argentina as a tangy herb sauce traditionally served with grilled meats in asado barbecues, drawing from Basque immigrant influences and local ingredients like parsley, garlic, and vinegar. The use of garlic scapes adapts this South American staple to North American seasonal produce, where scapes are a spring byproduct of hardneck garlic grown in Midwest farms. Midwest American grilling traditions emphasize simple seasoning and high-heat charcoal or wood fire for beef ribeyes raised on regional cattle operations, creating a fusion that blends Argentine vibrancy with hearty Midwestern comfort.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 4 ribeye steaks (1 to 1.5 inches thick, 12 to 16 ounces each)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• 8 to 10 garlic scapes (trimmed and roughly chopped)
• 1/2 cup fresh flat-leaf parsley leaves (packed)
• 1/4 cup fresh oregano leaves (packed)
• 1 small shallot (finely chopped)
• 1/3 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Remove the ribeye steaks from the refrigerator 30 to 45 minutes before cooking to allow them to come to room temperature for even cooking. Pat them dry with paper towels.
2. Season both sides of each steak generously with the 2 teaspoons kosher salt, black pepper, and smoked paprika if using. Set aside while preparing the chimichurri.
3. To make the garlic scape chimichurri, combine the chopped garlic scapes, parsley, oregano, shallot, red wine vinegar, olive oil, 1/2 teaspoon salt, and red pepper flakes in a food processor. Pulse until the mixture is finely chopped but still has some texture, about 10 to 15 pulses. Do not overprocess into a paste. Taste and adjust salt or vinegar as needed. Transfer to a bowl and set aside at room temperature.
4. Preheat a gas or charcoal grill to high heat, aiming for 450 to 500 degrees F. Clean and oil the grates to prevent sticking.
5. Place the seasoned steaks on the hot grill over direct heat. Grill for 3 to 4 minutes per side for medium-rare (internal temperature of 130 to 135 degrees F), or adjust time for desired doneness (add 1 to 2 minutes per side for medium). For a smoky char, keep the lid open during searing and rotate steaks 90 degrees halfway through each side if crosshatch marks are desired.
6. Remove the steaks from the grill when they reach 5 degrees F below your target temperature, as they will continue to cook while resting. Tent loosely with foil and rest for 5 to 10 minutes.
7. Slice the rested steaks against the grain if desired, or serve whole. Spoon the garlic scape chimichurri generously over the top or serve on the side.

Tips

- Use a meat thermometer for precise doneness to avoid overcooking thick ribeyes, as carryover cooking can add several degrees.
- Finely chop scapes by hand if no food processor is available, but pulse in batches to maintain the sauce's fresh, chunky texture.
- Substitute cilantro for some of the parsley or add a squeeze of lemon juice for brighter acidity if fresh oregano is unavailable.

Nutrition

Calories: 650
Protein: 48g
Carbs: 4g
Fat: 48g

Tags

Meat dish, Dinner, Lunch, Midwest American, Herby/Fresh, Comfort Food, Smoky, Bold/Complex