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Grilled Ribeye Steak with Mojo Verde Recipe

Prep Time
20 min
Total Time
45 min
Serves 4
In this Recipe

We know, we know, we know. “A good steak doesn’t need anything other than salt and pepper on it.” We get it. All you steak purists just want to eat beef with an extra topping of beef, and then some more beef on the side. And there’s nothing wrong with that, particularly when you have high quality beef like our Leahy’s Angus Beef. With that said, it’s fun to add more flavors and pull together dishes with steak toppings. Whether that’s grilled onions and sautéed mushrooms, blue cheese, or a quick pan sauce, we think adding a sauce or topper on top of your steak makes a meal a little bit more delicious, and a little bit more special.

This recipe is inspired by a trip to Bazaar Meat by José Andrés in Las Vegas. José is a well known master of Spanish food, and at Bazaar Meat, the menu shows off quality meat from around the world with Spanish flairs in the preparation. While at the restaurant, we enjoyed a ribeye hot from their wood fire pit and enjoyed it with wrinkled potatoes (salted potatoes) and mojo rojo and mojo verde. These mojo sauces are staples of the cuisine of the Canary Islands, and bring that bold Mediterranean island flavor to any vegetable, seafood, or meat you serve them with.

While mojo rojo (made from red peppers and paprika) is delicious, and more commonly served on meat, I love the freshness of mojo verde on top of a quality piece of meat. I think the bright flavors of the japapeño, lime, and cilantro are the perfect foil to the richness of a beef steak. This sauce is so easy to make – all you need to do is use a blender, no cooking required – and can be refrigerated and used leftover for the next few days to add flavor to anything you make. We hope you enjoy this taste of the Canary Islands at home – we certainly did!


  • 4 Leahy’s Angus Beef Ribeye Steaks (cut at 1 – 1.5″ thick)
  • 2 Tbsp Salt
  • 2 Tbsp Pepper
  • 2 bunch Cilantro (leaves and tender stems)
  • 4 clove Garlic (peeled)
  • 1 Lime (juiced)
  • 1 Jalapeño Pepper (seeded and stemmed)
  • 2 Tbsp White Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tsp Salt
  • 1 tsp Black Pepper


  1. Combine 2 tbsp. salt and 2 tbsp. black pepper and mix together to combine. Generously season the steaks with the mixture of salt and pepper and let sit at room temperature for 15 – 45 minutes to dry brine while you’re preparing the other steps.

  2. Add all other ingredients to a food processor or blender, and process until well combined. Set aside.

  3. Heat a grill to medium high heat and once hot, place the steaks on the grill and cook for about 6-7 minutes per side, flipping only once, until they reach 130ºF. Remove from grill, let rest for minutes, then serve with a spoonful of sauce over the steaks and wrinkled potatoes on the side. Enjoy!

    Alternative method if your grill allows for this method – employ a reverse sear cooking method by setting your grill up for 2 zone cooking, one zone of indirect heat, and one zone of indirect heat. Heat grill to 425ºF and put steaks on indirect heat side. Cook for about 15 minutes, then move to direct heat side and cook for about 3 minutes per side until steaks reach 130ºF. You will achieve more even cooking and a more intense sear with this method.

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