Bone-in Rib Eye Steaks with Chimichurri

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A meaty treat which will outshine any sausage sizzle.
Preparation time
Cooking time


6 bone-in rib eye steaks

2 Tbsp olive oil


1 bunch flat leaf parsley

4 cloves garlic, chopped

1/4 cup lemon juice

2 Tbsp olive oil

1 Tbsp smoky paprika

1 Tsp white wine vinegar

Salt and black pepper, to taste


1. Using the chopper bowl of your Sunbeam Stickmixer, process all chimichurri ingredients until a fine paste. Season to taste with salt and pepper.

2. Preheat your Sunbeam Kettle King BBQ on high setting.

3. Season steaks generously with salt and pepper and rub with oil.

4. Cook over the open grill side of your BBQ for 10-15 mins on eachside or until cooked to your liking. Leave to rest covered with foil.

5. Serve steaks drizzled with chimichurri.