Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri

This grilled rib eye steak is juicy, flavorful, and topped with fresh mango chimichurri. The sweet mango, fresh herbs, and tangy vinegar make the perfect sauce for a smoky grilled steak. It’s an easy and delicious meal for a BBQ or special dinner!

Ingredients Needed:

Mango Chimichurri:

• 1 cup fresh cilantro leaves
• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 4 cloves garlic, roughly chopped
• 3/4 cup olive oil, plus more if needed
• 1/4 cup red wine vinegar, plus more if needed
• 2 tablespoons honey
• 2 teaspoons paprika
• Kosher salt and fresh cracked black pepper
• 1 ripe mango, finely diced

Rib Eye Steak:

• One 1 1/2 to 2-inch-thick well-marbled rib eye steak
• Canola oil
• Kosher salt and freshly ground black pepper

How To Make Grilled Rib Eye Steak with Mango Chimichurri?

1. Preheat the Grill: Heat your grill to high.
2. Make the Mango Chimichurri: In a food processor, blend the cilantro, parsley, mint, and garlic until roughly chopped. Add olive oil, vinegar, honey, paprika, salt, and pepper. Blend again until smooth but slightly chunky. If too thick, add more oil or vinegar. Stir in the diced mango and set aside.
3. Season the Steak: Brush both sides of the steak with canola oil and season with salt and pepper.
4. Grill the Steak: Place the steak on the grill and cook for 4–5 minutes until golden brown. Flip and cook another 5–6 minutes for medium-rare. Adjust cooking time for your preferred doneness.
5. Rest and Serve: Let the steak rest for 5 minutes before slicing. Serve with a generous spoonful of mango chimichurri on top.

Recipe Tips:

• Let the Steak Come to Room Temperature: Take the steak out of the fridge 20–30 minutes before grilling. This helps it cook evenly and stay juicy.
• Use High Heat for a Good Sear: A very hot grill of 450–500°F gives the steak a perfect crust while keeping the inside tender.
• Don’t Move the Steak Too Much: Let each side cook undisturbed for 4–5 minutes before flipping. This creates a beautiful sear and locks in the juices.
• Rest the Steak Before Slicing: Let the steak rest for 5–10 minutes after grilling. This keeps the juices inside instead of running out when you cut it.
• Chimichurri Should Be Fresh: Make the chimichurri just before serving so the herbs stay bright and the mango stays fresh. If making ahead, store it in the fridge but add the mango at the last minute.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover steak cool to room temperature. Then, store it in an airtight container and keep it in the fridge for up to 3 days. Store the mango chimichurri separately to keep it fresh.
• Freeze: Let the steak cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
• Reheat: Heat a pan over medium-low heat. Add a little oil and warm the steak for 2–3 minutes per side, flipping occasionally, until heated through.

Nutrition Facts:

• Calories: 750 kcal
• Total Fat: 60g
• Saturated Fat: 20g
• Cholesterol: 120mg
• Sodium: 300mg
• Potassium: 700mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 45g

Try More Bobby Flay Recipes:

• Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
• Bobby Flay Grilled Tuna Steak Recipe
• Bobby Flay Grilled Salmon​