Gaucho Ribeye Steaks with Filipino-Style Chimichurri | Nakano Flavors

Ingredients

• 2 cloves garlic
• 1 serrano chile pepper, stemmed
• 1 ½ cups loosely packed Italian parsley leaves
• 2 large green onions, green and white parts coarsely chopped
• 6 tablespoons extra-virgin olive oil
• ¼ cup Nakano® Natural Rice Vinegar
• 1 tablespoon fish sauce
• 2 red bell peppers, halved, seeded
• 4 beef ribeye steaks (about 1 ½-in thick)
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper