2 - 14 oz. boneless ribeye steaks
4 garlic cloves, mashed
2 tbs. extra virgin olive oil
ChimichurriSauce
1 cup flat-leaf parsley
1 cup cilantro leaves
2 garlic cloves, peeled
2 jalapeños, seeds removed
1 tbs. smoked paprika
½ cup extra virgin olive oil
1 tbs. lime juice
Salt and pepper
Place steaks in a shallow dish and rub with mashed garlic and 2 tbs. extra virgin olive oil. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.
Combine the parsley, cilantro, garlic, jalapeño, smoked paprika, and extra virgin olive oil in the bowl of a food processor. Pulse until smooth. Add lime juice and season with salt and pepper. Set aside at room temperature while the steaks are being prepared.
Season the steaks with salt and pepper. Grill over a hot fire for 5-6 minutes per side for medium rare. Remove to a cutting board and let rest for 5 minutes. Slice each steak across the grain into thin slices and serve with the chimichurri sauce.
