Mayan Smoky Red Grilled Steak with Chimichurri Sauce

Ingredients:

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

Instructions:

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.

Presentation:

• 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!