# Ribeye Al Carbón with Peach Chimichurri

Smoky ribeye marinated in Mexican Coke, citrus, garlic, chipotle, and Maggi, grilled over hot coals until perfectly charred, then finished with a bright peach & black lime chimichurri.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 pounds ribeye, or any steak you have
- 0.5 cup Mexican Coke
- 1 Juice orange
- 2 Juice limes
- 0.25 cup soy sauce
- 1 tbsp Maggi seasoning
- 6 garlic cloves
- 1 chipotle pepper in adobo
- 0.5 cup cilantro
- 2 tsp cumin
- 2 tsp Mexican oregano
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 0.25 cup avocado oil
- Peach Chimichurri
- smoked Maldon
- black lime, freshly grated

## Instructions

1. Add all marinade ingredients to a blender and blend until smooth.
2. Pour the marinade over the steak and marinate for 2-3 hours.
3. Remove the steak from the marinade and pat dry.
4. Grill over ripping hot coals until deeply charred and cooked to your preferred doneness.
5. Rest the steak for 10 minutes.
6. Slice the steak against the grain.
7. Finish with smoked Maldon, freshly grated black lime, and plenty of Peach chimichurri.

## Equipment

- blender
- grill
- oven

## Tips

- You can also roast the steak in the oven at 425 until your desired temperature.
- Rest for 10 minutes before slicing against the grain.

## Source

- Original video: https://www.facebook.com/share/r/14iEA3Ejz5k/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/63cd7329-0974-4cb0-ac5e-482433dfb7c7
- Extracted: 2026-06-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt