El Che Steakhouse's Grilled Ribeye Steaks

YOUR TURN TO CREATE

Pre-heat a gas or charcoal grill to high.
Season your steaks with ½ Tbsp. kosher salt and ¼ Tbsp. cracked black pepper. Rub steaks with extra virgin olive oil.
When grill is ready, place the steaks over the hottest spot and allow to cook for 2 minutes before rotating 45 degrees.
After another 2 minutes have passed, flip the steaks and repeat. Cook to desired temperature and remove from grill.
Spread 2 oz of Boursin® cheese evenly over steaks and set aside to rest.
Slice tomato into ¼” thick slices and red onion into 1/8” slices. Toss spinach with 1 tablespoon of chimichurri vinaigrette.
Place steaks on individual plates, then tomato and red onion next to it. Place spinach salad on top of vegetables and season with salt and pepper to taste.
Garnish plate with remainder of chimichurri.

Remove stems from flat-leaf parsley.
Finely chop the parsley, garlic cloves, and oregano leaves.
In a medium-size airtight container, stir together the parsley, oregano, vinegar, red pepper flakes, ½ tsp. fresh ground black pepper and 1 tsp. kosher salt.
Stir in olive oil, cover and refrigerate chimichurri sauce overnight.

If pressed for time, throw everything into a food processor instead of spending time chopping.

El Che Steakhouse’s Grilled Ribeye Steaks