Griddled Ribeyes With Pepperoncino Chimichurri | Recipes | Weber Grills

Ingredients

• 1 tablespoon coarse salt (sea or kosher)
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon hot red pepper flakes
• 1 teaspoon granulated garlic or garlic powder
• 4 ribeye steaks, each ½ to ¾ inch (1 to 2 cm) thick and 8 to 10 ounces (225 to 285 g), cold
• Extra virgin olive oil
• 4 whole pepperoncini
• Pepperoncino Chimichurri (recipe follows)
• 2 cloves garlic, peeled and roughly chopped
• 1½ cup packed flat-leaf parsley leaves
• ½ cup extra virgin olive oil
• 1 tablespoon red wine vinegar, or to taste
• Coarse salt (sea or kosher—you’ll need only a little)
• freshly ground black pepper