Ribeye with chimichurri

Brush the meat with the oil and sprinkle with salt and pepper. Let it reach room temperature in 15 minutes.

Meanwhile, light the barbecue.

Remove the stalk from the pepper. Puree the pepper with the oil, parsley leaves, oregano, garlic and vinegar in a high cup with a hand blender.

Chop the onion and finely chop the chives. Scoop through the chimichurri and season with pepper and salt.

Roast the meat for 5 minutes. Turn halfway. Let rest for 4 minutes on a plate, covered with aluminum foil.

Serve the meat with the chimichurri. Bon appétit! .