Gluten-Free Ribeye with Chimichurri
By the Gluten Free Recipes team ·
A perfectly seared ribeye steak, infused with vibrant, herbaceous chimichurri sauce. This dish offers a delightful contrast of tender, juicy meat and a zesty, fresh topping, making for a satisfying and elegant gluten-free meal.
At a glance: This easy dinner recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 10 ingredients — including ribeye steaks, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Ribeye with Chimichurri: When preparing this dinner recipe, to prevent cross-contamination with gluten, always ensure that cutting boards, utensils, and cooking surfaces are thoroughly cleaned before preparing this dish. Be mindful of any shared equipment that may have come into contact with gluten-containing ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Ribeye with Chimichurri: This recipe is naturally gluten-free, relying on fresh ingredients and avoiding any gluten-containing grains or their derivatives. Ensure all purchased ingredients are certified gluten-free.
Ingredients
- 1.5 lbs Ribeye steaks (about 1-inch thick)
- 3 tbsp Olive oil, divided
- 4 cloves Garlic, minced
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 0.25 cup Red wine vinegar
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt, plus more for seasoning
- 0.5 tsp Black pepper, plus more for seasoning
Instructions
- 1
Pat the ribeye steaks completely dry with paper towels, then generously season both sides with salt and black pepper. Let the steaks rest at room temperature for about 30 minutes to ensure even cooking.
- 2
While the steaks rest, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped fresh parsley, fresh cilantro, minced garlic, red wine vinegar, dried oregano, and red pepper flakes (if using). Stir in 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly until well combined, then set aside to allow the flavors to meld.
- 3
Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers. Carefully place the seasoned ribeye steaks into the hot pan, ensuring not to overcrowd it; cook in batches if necessary. Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the time to your desired level of doneness, listening for a gentle sizzle.
- 4
Once the steaks have reached your preferred internal temperature, remove them from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 10 minutes. This resting period is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
- 5
Slice the rested ribeye steaks against the grain into thick pieces. Arrange the sliced steak on a serving platter and generously spoon the prepared chimichurri sauce over the top. Serve immediately as a complete and satisfying gluten-free dinner.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Season in layers — add a pinch of salt at each stage of cooking for a more developed flavor than salting only at the end.
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