Grilled Veal Rib Chops with Chimichurri

Cut:  | Servings: 4

Chimichurri is an Argentinean sauce made with fresh herbs (parsley, oregano and cilantro is what I use), chilies, garlic, and vinegar. It is full of flavour and is an excellent sauce for Ontario grain-fed veal chops.  

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Ontario Veal Rib Chops, approximately 8 oz each and 1 inch thick 
¼ cup steak spice 
Drizzle olive oil 
Chimichurri Sauce  
Note: This sauce is often found in the condiment or international food aisle at your favourite grocery store. 
1 cup flat-leaf parsley chopped 
½ cup fresh oregano chopped 
¼ cup fresh cilantro chopped 
2 green onions, chopped 
8 cloves garlic minced 
¼ cup malt or red wine vinegar 
¼ cup olive oil 
1 tbsp cracked black pepper 
1 tsp red chili flake 
1 tsp ground cumin 
Kosher salt to taste 
4 tbsp creamy blue cheese (or substitute feta cheese) 



In a bowl combine parsley, oregano, cilantro, green onion, garlic, and vinegar. Blend until smooth. With the motor running on the blender drizzle in the olive oil in a steady stream to incorporate. Add black pepper, chili flake and cumin and season to taste with a little kosher salt.  
Set aside. 
Lightly brush the veal rib chops with olive oil and rub the chops with the steak spice, pressing the seasoning into the meat.  
Fire up your grill to medium high to high 500-650°F (260-345°C). 
Grill veal rib chops for 3 to 5 minutes per side for medium rare doneness (135°F/57 °C), basting with a little chimichurri sauce after the flip. Top with a tablespoon of crumbled creamy blue cheese, close grill lid for 1 to 2 minutes to allow cheese to melt while the steaks finish cooking.   
Remove chops from grill and let rest for 3 minutes. Serve drizzled with extra chimichurri sauce. 

Source: Ted Reader BBQ