Grilled ribeye steak with anchovy chimichurri

For the chimichurri, combine all the ingredients and season with salt.

Take the ribeye out of the refrigerator 30 minutes before cooking. Sprinkle both sides with salt and let it rest.

Lightly brush both sides of the ribeye with oil. Heat a grill pan over high heat and grill the meat for 4 to 6 minutes, turning halfway through. Remove the steak from the pan, cover with aluminum foil and let it rest for 5 to 6 minutes. Slice the meat, sprinkle with a bit of salt, and serve with the chimichurri.