Ingredients

• 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

Instructions

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. 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. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
4. For the rib eye steak: 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. Remove from the grill and let rest 5 minutes.
5. Top each steak with a large dollop of the Mango Chimichurri and serve.