El Che Steakhouse's Grilled Ribeye Steaks | Boursin Cheese

El Che Steakhouse’s Grilled Ribeye Steaks Recipe

Created by Executive Chef John Manion, El Che Steakhouse, Chicago
Spread with a creamy layer of Boursin Garlic & Fine Herbs, this savory ribeye hits the bullseye alongside an Argentinian-style spinach salad with chimichurri vinaigrette.
  • Level medium

  • Prep time 15 MIN

  • Cook time 10 MIN

  • Total time 25 MIN


Your Turn To Create

For Steaks
  • 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.
For Chimichurri Vinaigrette
  • 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.

  • 1 box Boursin Garlic & Fine Herbs

  • 2 10 oz boneless ribeye steaks

  • 1/2 lb baby spinach

  • 1 beefsteak tomato

  • 1 red Onion

  • 1 cup flat-leaf parsley leaves (from a bunch)

  • 2 garlic cloves

  • 1 tsp. fresh oregano leaves

  • 1/3 cup Red wine vinegar

  • 1/2 tsp. dried red pepper flakes

  • 1/4 tbsp. cracked black pepper

  • Extra virgin olive oil

  • Kosher salt

  • Freshly ground black pepper