Grilled Rib Eye Steaks with Chimichurri Sauce

• 2 tbsp (30 ml) red vinegar
• 1 tbsp (15 ml) lemon juice
• 4 cloves garlic, very finely chopped
• 1 tsp (5 ml) each salt and pepper, divided
• 1/2 tsp (2 ml) hot pepper flakes
• 1 bay leaf
• 3 tbsp (45 ml) olive oil
• 1/2 cup (125 ml) very finely chopped fresh parsley leaves
• 2 rib eye steaks, about 175 g each

Stir the vinegar with the lemon juice, garlic, half each salt and pepper, the hot pepper flakes and bay leaf. Whisk in the olive oil until well combined; stir in the parsley. Let stand for at least 15 minutes; discard the bay leaf.

Meanwhile, pat the steaks dry with paper towel. Sprinkle the remaining salt and pepper over both sides of each steak.

Select the "Red Meat" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid.

Cook until the indicator light has changed to the colour of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate and tent with foil. Rest for 5 minutes. Serve the steaks with the chimichurri sauce on the side.

Tips: Enjoy a late summer harvest inspired supper by serving the steaks with corn on the cob and sliced fresh field tomatoes. Substitute any premium grilling steak such as strip loin for the rib eye steaks if preferred.