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Mayan Smoky Red Grilled Steak with Chimichurri Sauce


For the Mayan Smoky Red Grilled Steak:

  • 4 ribeye steaks (about 1 inch thick)

  • 2 tablespoons Mayan Smoky Red seasoning

  • 3 tablespoons olive oil

  • 1 tablespoon lime juice

  • 2 cloves garlic, minced

  • Salt to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped

  • 1/2 cup fresh cilantro, finely chopped

  • 1/4 cup red wine vinegar

  • 1/3 cup olive oil

  • 2 cloves garlic, minced

  • 1 small red chili, finely chopped (optional, for extra heat)

  • 1 teaspoon dried oregano

  • Salt and pepper to taste


  1. Marinate the Steaks:

  • In a small bowl, combine the Mayan Smoky Red seasoning, olive oil, lime juice, minced garlic, and salt. Mix well to form a marinade.

  • Rub the marinade all over the ribeye steaks, ensuring each piece is thoroughly coated. Cover and let marinate at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper flavor.

  1. Prepare the Chimichurri Sauce:

  • In a medium bowl, combine the chopped parsley, cilantro, red wine vinegar, olive oil, minced garlic, and optional red chili.

  • Add the dried oregano and season with salt and pepper to taste. Mix well and let the flavors meld for at least 30 minutes before serving.

  1. Grill the Steaks:

  • Preheat the grill to high heat.

  • Remove the steaks from the marinade, allowing any excess to drip off.

  • Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).

  • Let the steaks rest for 5 minutes before slicing.

  1. Serve:

  • Slice the grilled steaks against the grain and arrange them on a serving platter.

  • Drizzle some chimichurri sauce over the top and serve the rest on the side.

  • Accompany with grilled vegetables, roasted potatoes, or a fresh salad.


  • For a five-star presentation, garnish the platter with lime wedges and sprigs of fresh herbs such as parsley or cilantro.

  • Serve on a beautifully arranged plate with artistic drizzles of chimichurri and a few extra slices of fresh red chili for a touch of color.

Enjoy this sophisticated South American-inspired dish, bursting with the smoky, spicy flavors of the Mayan Smoky Red seasoning!

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