Go Back
–+ servings
Chuleton a la plancha (Ribeye Steak) served on a white platter and topped with cilantro sprigs for garnish.
Print Recipe
5 from 2 votes

Chuleton a la Plancha (Ribeye Steak)

Skip the fancy steakhouse and make a delicious, juicy Chuleton a la Plancha right at home. These delicious pan seared Rib Eyes are marinated in a quick, delicious chimichurri sauce, pan seared and ready to be served on the table in under 10 minutes!
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Cuban
Servings: 2
Calories: 674kcal
Author: Catherine Arena

Ingredients

Steaks

  • 2 large rib eye steaks at least 1 inch thickness
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Chimichurri Marinade

  • ⅔ cups fresh cilantro
  • ¼ cup red wine vinegar
  • 5 garlic cloves peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 small onion finely chopped
  • ¼ cup water
  • ¼ cup olive oil

Instructions

Chimichurri Marinade

  • Add vinegar, garlic, crushed red pepper, salt, cilantro, parsley, oregano and water to a blender.
  • Pulse ingredients until blended.
  • Add mixture to a bowl and add olive oil and chopped onions.
  • With a fork whisk together until mixed well. Set aside.

Steaks

  • Rinse steaks and pat dry with paper towels.
    Place steaks in a ziploc bag or container.
  • Add half the chimichurri marinade and set aside for 30 minutes. (Save the other half of the chimichurri sauce for topping steaks)
    Note: If having steaks at a later time then refrigerate and take out 30 minutes before cooking.
    Steaks can also be frozen if not making the same day.
  • After steaks have marinated, top with salt and pepper to taste on both sides.

Cooking Steaks

  • Over medium high heat, add the tablespoon of oil to a cast iron skillet (preferably).
  • Depending on how large your skillet is, add one or the two steaks at a time. (Do not crowd skillet or steaks will not cook properly and boil instead of sear!)
    Cook for 2-3 minutes on each side depending on how thick the steak is and how well you like your steak cooked.
    Note: Do not disturb steak as it is cooking on each side.
  • Remove steaks and place on a plate or cutting board.
    Allow steaks to rest for 5 minutes before cutting or serving to retain juices.
    Serve steaks and top each with a tablespoon or more of the remaining chimichurri sauce.
    Enjoy!

Nutrition

Serving: 2g | Calories: 674kcal | Carbohydrates: 16g | Protein: 2g | Fat: 68g | Saturated Fat: 19g | Sodium: 2346mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg