Rib Eye Steaks with Tomato-Chimichurri | Red Meat Recipes | Weber Grills

Ingredients

• 1 cup/30 grams tightly packed fresh Italian parsley leaves and tender stems
• ½ cup/120 milliliters extra-virgin olive oil
• ⅓ cup/10 grams tightly packed fresh cilantro leaves and tender stems
• ¼ cup/25 grams oil-packed sun-dried tomato halves, drained
• 3 garlic cloves
• ¾ teaspoon crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 4 rib eye steaks, each 10 to 12 ounces and 1 inch thick thick, trimmed of excess fat
• Extra-virgin olive oil