Grilled Rib Eye Steak with Mango Chimichurri

Ingredients

• 1 serving canola oil 
• 1 cup flat-leaf parsley leaves fresh
• 1 cup cilantro leaves fresh
• 0.5 cup mint leaves fresh
• 4 cloves garlic roughly chopped
• 2 tablespoons honey 
• 1 serving kosher salt and pepper black freshly ground
• 1 serving kosher salt and cracked pepper fresh black
• 1  mangos diced ripe finely
• 0.8 cup olive oil plus more if needed
• 2 teaspoons paprika 
• 0.3 cup red wine vinegar plus more if needed

Equipment

• food processor
• bowl
• grill

Directions

1. Remove the steaks from the refrigerator 20 minutes before cooking.
2. Preheat the grill to high.
3. For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped.
4. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick.
5. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
6. Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer.
7. Remove from the grill and let rest 5 minutes.
8. Top each steak with a large dollop of the Mango Chimichurri and serve.