From the chefs at LongHorn Steakhouse, Sliced Outlaw Ribeye with Chimichurri Sauce will elevate your grilling and tailgating games.

Photo by Mark

Longhorn Steakhouse Chimichurri Outlaw Ribeye

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Longhorn Steakhouse Chimichurri Outlaw Ribeye Recipe

From the chefs at LongHorn Steakhouse, Sliced Outlaw Ribeye with Chimichurri Sauce will elevate your grilling game.

Prep Time20 minutes mins

Active Time20 minutes mins

Total Time40 minutes mins

Course: Grilling Recipe, Main Course, Outdoor Cooking, Party Recipe, Tailgating Recipe

Cuisine: American

Keyword: Longhorn Steakhouse

Ingredients

• Three 16 -18-ounces Bone-In Ribeye Steaks
• Salt and freshly ground Black Pepper to taste
• Garlic Powder to taste
• Onion Powder to taste
• 1 cup Chimichurri Sauce (Recipe Below)

Instructions

• Prepare the Chimichurri Sauce, according to the recipe below, at least 3 hours before starting the grill. Allow sauce to come up to room temperature before using.
• Heat grill to 450 to 500°F. Clean grates with wire brush.
• Season bone-in ribeyes with salt, pepper, garlic powder and onion powder. Let sit for a couple of minutes to allow seasonings to penetrate the meat.
• Oil grill grates with an oil-soaked towel or use spray oil.
• Place ribeyes on hot grill and cook on each side for about 3 - 4 minutes, giving it a 1/4 turn in between to create diamond marks.
• Once steaks are cooked to desired temperature, remove from grill and allow them to rest for about 3 minutes before carving.
• Using a sharp knife, slice ribeye into 1/4-inch thick slices and place on a platter.
• Spoon the chimichurri sauce over the sliced steak and enjoy.

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Print Pin Recipe

Chimichurri Sauce Recipe for Longhorn Steakhouse's Chimichurri Outlaw Ribeye

Prep Time20 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Sauce

Keyword: Longhorn Steakhouse

Ingredients

• 1 cup packed fresh Parsley washed and dried
• 5 medium cloves Garlic peeled
• 2 tablespoons Oregano Leaves
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Red Wine Vinegar
• 1 teaspoon Kosher Salt
• 1/4 teaspoon Red Pepper Flakes

Instructions

• Add parsley, garlic and oregano to a food processor bowl. Use the pulse button to process until finely chopped into 1/8-inch pieces. Transfer to mixing bowl.
• Add oil, vinegar, salt and red pepper flakes. Mix well.
• Taste. Adjust seasoning, to taste.
• Store in a tightly covered container, in the refrigerator, for at least 3 hours to allow flavors to develop.

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Photo of Steak and Chimichurri is by David Lifson and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, David. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from Longhorn Steakhouse’s Website, circa 2016, “Fall Grilling Recipes” Page by way of the Wayback Machine on the Internet Archive. Additional Information Courtesy of Wikipedia and is used by permission.