Grassfed ribeye steak with chimichurri butter is the perfect easy summer dinner to throw on the grill. Thank you so much to ButcherBox for supplying the grassfed steaks for this recipe!
If you’re on a summer oven-free streak like me, I have just the meal for you: grilled ribeye steaks, sweet corn, and summer squash, all slathered with a delectable chimichurri butter. This meal is super quick and easy to put together, and if you don’t like or have corn or squash it’s easy to sub in other summer veggies. The chimichurri butter is a creamier version of the world’s best steak condiment, featuring fresh parsley, garlic, oregano, and just a hint of a vinegary tang. You’ll want to melt a pat of it on everything savory that comes off your grill for the rest of summer.
Oh, and the best part? You can get the grass-fed ribeye steaks for this meal for free!
The delicious grass-fed ribeyes pictured here are from ButcherBox, a company that searches high and low for the best grass-fed, grass-finished beef, heritage pork, and organic chicken, and delivers it all right to your door in a convenient subscription box. You can choose between an all-beef, beef and chicken, beef and pork, or all three box, and each one contains 7-10 pounds of meat, or enough for up to 20 individual meals.
