Grilled Rib Eye Steak with Mango Chimichurri

• 1 cup fresh cilantro leaves
• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 4 cloves garlic, roughly chopped
• 3/4 cup olive oil, plus more if needed
• 1/4 cup red wine vinegar, plus more if needed
• 2 tablespoons honey
• 2 teaspoons paprika
• Kosher salt and fresh cracked black pepper
• 1 ripe mango, finely diced
• One 1 1/2 to 2-inch-thick well-marbled rib eye steak
• Canola oil
• Kosher salt and freshly ground black pepper

1. Cook's Note: 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.
5. 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.
6. Transfer the chimichurri to a glass bowl and fold in the diced mango.
7. Set aside.
8. For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides.
9. Grill until golden brown and slightly charred, 4 to 5 minutes.
10. Flip the steaks and continue grilling 5 to 6 minutes longer.
11. Remove from the grill and let rest 5 minutes.
12. Top each steak with a large dollop of the Mango Chimichurri and serve.

fresh cilantro, parsley, mint leaves, garlic, olive oil, red wine vinegar, honey, paprika, kosher salt, mango, canola oil, kosher salt

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-rib-eye-steak-with-mango-chimichurri-recipe.html (may not work)