Sandra This Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe is a juicy and flavorful recipe, which is made with fresh herbs and sweet mango. It’s an easy and delicious meal for a BBQ, ready in about 30 minutes.
Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe Ingredients
Mango Chimichurri:
- 1 cup fresh cilantro leaves
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 4 cloves garlic, roughly chopped
- 3/4 cup olive oil, plus more if needed
- 1/4 cup red wine vinegar, plus more if needed
- 2 tablespoons honey
- 2 teaspoons paprika
- Kosher salt and fresh cracked black pepper
- 1 ripe mango, finely diced
Rib Eye Steak:
- One 1 1/2 to 2-inch-thick well-marbled rib eye steak
- Canola oil
- Kosher salt and freshly ground black pepper
How To Make Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe
- Preheat the Grill: Heat your grill to high (450-500°F).
- Make the Mango Chimichurri: In a food processor, add the cilantro, parsley, mint, and garlic. Pulse until roughly chopped. Add the olive oil, vinegar, honey, paprika, salt, and pepper. Blend again until smooth but slightly chunky. If it’s too thick, add more oil or vinegar. Transfer to a bowl and stir in the diced mango. Set aside.
- Season the Steak: Brush both sides of the rib eye steak with canola oil and season generously with kosher salt and freshly ground black pepper.
- Grill the Steak: Place the steak on the hot grill and cook for 4–5 minutes until a golden-brown crust forms. Flip the steak and cook for another 5–6 minutes for medium-rare (130-135°F). Adjust the cooking time for your preferred doneness.
- Rest and Serve: Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. Slice the steak against the grain and serve with a generous spoonful of the mango chimichurri on top.
Recipe Tips
- Why should I let the steak come to room temperature? Take the steak out of the fridge 20–30 minutes before grilling. A room-temperature steak will cook more evenly and stay juicier.
- What is the best grill temperature for a good sear? Use high heat. A very hot grill (450–500°F) is essential to get a perfect dark crust on the outside while keeping the inside tender and medium-rare.
- How do I get a good crust on my steak? Don’t move the steak too much. Place it on the hot grill and let each side cook undisturbed for 4–5 minutes before flipping. This creates the beautiful sear and locks in the juices.
- Why do I need to rest the steak before slicing? This is a critical step. Let the steak rest for 5–10 minutes after grilling. This allows the juices to redistribute throughout the meat, keeping them inside the steak instead of running out onto your cutting board.
- When should I make the chimichurri? Make the chimichurri just before serving or an hour ahead so the herbs stay bright green and the mango stays fresh. If making further ahead, store it in the fridge but add the diced mango at the last minute.
What To Serve With Grilled Rib Eye Steak
This steak pairs perfectly with classic BBQ sides or roasted vegetables.
- Grilled corn on the cob
- Roasted potatoes or a baked potato
- Grilled asparagus
- A simple tomato and onion salad
How To Store Grilled Rib Eye Steak
Refrigerate: First, let the leftover steak cool to room temperature. Then, store it in an airtight container and keep it in the fridge for up to 3 days. Store the mango chimichurri in a separate airtight container in the fridge.
Freeze: Let the steak cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. The chimichurri does not freeze well.
Reheat: Heat a pan over medium-low heat. Add a little oil or butter and warm the steak for 2–3 minutes per side, flipping occasionally, until heated through.
Grilled Rib Eye Steak Nutrition Facts
(Per serving)
- Calories: 750 kcal
- Total Fat: 60g
- Saturated Fat: 20g
- Cholesterol: 120mg
- Sodium: 300mg
- Potassium: 700mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For a medium-rare steak, you should pull it off the grill when an instant-read thermometer reads 130°F to 135°F. The temperature will continue to rise a few degrees as it rests.
Yes, this mango chimichurri is excellent with other grilled cuts like New York strip, sirloin, or flank steak. Adjust grilling times based on the thickness of the cut.
If the chimichurri is too thick or pasty, simply blend in more olive oil, one tablespoon at a time, until it reaches a smooth but slightly chunky, pourable consistency. You can also add a splash more red wine vinegar for tang.
Try More Recipes:
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
- Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas Recipe
- Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano Recipe
Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe
Description
A juicy, smoky grilled rib eye steak topped with a bright, sweet, and tangy mango chimichurri sauce.
Ingredients
Instructions
- Preheat grill to high heat.
- Make Chimichurri: Blend cilantro, parsley, mint, and garlic in a food processor.
- Add oil, vinegar, honey, paprika, salt, and pepper; blend until smooth but chunky.
- Stir in the finely diced mango and set the sauce aside.
- Prepare Steak: Pat steak dry, coat with canola oil, and season generously with salt and pepper.
- Grill steak for 4-5 minutes per side for medium-rare.
- Rest the steak for 5-10 minutes, then slice against the grain and serve topped with chimichurri.
Notes
- Let the steak rest at room temperature for 20-30 minutes before grilling for an even cook.
- A very hot grill is essential for getting a good crust (sear).
- Do not skip the 5-10 minute rest time after grilling; it’s key for a juicy steak.
- Add the diced mango to the chimichurri just before serving to keep it fresh.
