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Grilled rib steak and mushroom chimichurri


  • 32 oz rib steak
  • Sea salt to taste
  • Black pepper to taste
  • Olive oil, 1/4 cup

Mushroom chimichurri:

  • 2 cups of roughly chopped, sautéed mushrooms, crimini, oyster, chanterelles.
  • 1/4 cup minced shallots
  • 1 teaspoon chopped garlic
  • Zest from one orange plus juice
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup tarragon chopped
  • 2 tablespoons white wine vinegar
  • 1 red chili chopped


  1. Allow 30 minutes for rib steak to temper.
  2. Place steak on to a very hot grill. Cook on each side for eight to ten minutes. Tip: I also like to sear the sides of the rib steak. You really want to caramelize all the surfaces. This will maximize that deep flavor we all crave when enjoying a rib steak.
  3. Once all sides are grilled evenly remove steak from grill and allow five minutes to rest.
  4. Carve steak onto a cutting board. Season with sea salt and add mushroom chimichurri.