Shopping Cart 0
You have no items in your shopping cart.

February 2019 Featured Chef Jodi Brown shares this Cheramoula Marinated Petite Ribeye Steak recipe perfectly suited for a romantic evening for two! Looking for a tantalizing Valentine’s dinner…look no further. Why go out for an expensive meal when it’s so easy to make something this amazing? Cheramoula is traditionally a Northern Africa sauce typically served with seafood but it makes this dish truly special.

Gluten Free

Recipe Author: Jodi Brown | Auto Immune CEO
USWM Shopping List: Petite Ribeye Steaks

Ribeye Steak
Cheramoula Marinated Petite Ribeye Steaks by Jodi Brown | Auto Immune CEO


  • 2 – Petite Ribeye Steaks
  • 1 bunch cilantro, leaves & tender stems
  • 1 bunch of flat leaf parsley, leaves and tender stems
  • 4 garlic cloves
  • 1 Tbsp smoked paprika
  • 1 Tbsp regular paprika
  • 1 Tbsp cumin powder
  • 2 Tsp fresh grated ginger
  • 3/4 Tsp ground coriander
  • 4 Tbsp extra virgin olive oil
  • zest of one lemon
  • juice of 1/2 that lemon
  • 1 Tsp. kosher salt
  • 1/2 Tsp. fine ground black pepper

Instructions For Cheramoula Marinated Petite Ribeye Steaks

  1. Put all ingredients in a food processor and process until smooth.  You‘ll end up with a paste.
  2. You’ll only need 1/2 of this recipe for this dish.  Freeze the other half for another time.
  3. Slather steaks with marinade and marinate overnight.
  4. Grill to desired temperature. Rare 120 – 130 deg, Med. Rare 130 – 140 deg, Medium 140 – 150 deg, Med. Well 150 – 160 deg, Well 160 – 170. A 3/4 inch steak should reach Med. Rare after approx. 3 minutes per side. If you’re grilling a thicker 1 inch steak, 3.5 – 4 minutes per side should be about right. Let the steak rest before serving.
  5. Delicious served with any type of sweet potato.

Meet The Chef:

Jodi Brown

Jodi Brown is a chef, educator and organizer (CEO). She reversed her autoimmune thyroid disease through diet and lifestyle changes (AIP) and now helps others do the same via coaching and her website,