Chimichurri Sauce:

• 1 cup fresh parsley (finely chopped)
• 1/4 cup fresh cilantro (optional)
• 3–4 garlic cloves (minced)
• 2 tbsp fresh oregano (or 1 tsp dried oregano)
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice (optional)
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Steak:

1. Temper the Meat: Allow the ribeye to sit at room temperature for 30-60 minutes to ensure even cooking.
2. Season the Steak: Generously coat both sides with coarse salt and freshly ground black pepper.
3. Preheat grill to high heat (~250°C).
4. Sear the steak for 4-6 minutes on each side for a perfect crust.
5. Move the steak to indirect heat and cook to your desired doneness: (rare: 50°C, medium rare: 55°C, medium: 60°C)
6. Baste occasionally with butter infused with rosemary and garlic.
7. Rest the steak for 5-10 minutes before serving.
8. Serve with your choice of chimichurri, Thai salsa, or creamy mushroom sauce.

Grilled Vegetables:

1. Slice zucchini, halve cherry tomatoes, and prepare the remaining vegetables.
2. Toss with olive oil, peppery salt, and fresh rosemary.
3. Cook over medium-high heat until tender and slightly charred (10-15 minutes).

Thai Salsa:

1. Dice tomatoes and onions, and finely chop chili, cilantro, and basil.
2. Combine all ingredients in a mixing bowl.
3. Toss gently and let sit for 10–15 minutes to meld flavors.

Creamy Mushroom Sauce:

1. Heat butter and olive oil in a skillet. Add mushrooms and sauté for 5–7 minutes.
2. Stir in garlic and onions/shallots; cook for 2–3 minutes.
3. Deglaze the pan with white wine (if using) and simmer for 1–2 minutes.
4. Add beef stock and Worcestershire sauce; simmer for 2–3 minutes.
5. Stir in heavy cream and Dijon mustard (optional) on low heat, simmering until thickened (3–5 minutes).
6. Adjust seasoning and garnish with parsley before serving.

Tips: Use a mix of mushrooms for deeper flavor.  If the sauce is too thin, let it reduce longer or thicken with cornstarch. For luxury, add a splash of truffle oil.

Chimichurri Sauce:

1. Finely chop parsley, cilantro (if using), and oregano. Mince the garlic.
2. Combine herbs, garlic, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes in a bowl.

Tips:  For a smoother texture, blend in a food processor, and store in an airtight container in the fridge for up to a week.