Chimichurri Steak
An Argentinian classic combining tender beef with a vibrant chimichurri sauce for a flavorful culinary experience.
Ingredients
For the Steak
- 2 pieces ribeye or New York strip steaks, about 1.5 inches thick Opt for high-quality cuts for better flavor.
- 2 tablespoons olive oil For searing the steaks.
- Salt and freshly ground black pepper, to taste Generously season for flavor.
For the Chimichurri Sauce
- 1 cup fresh parsley leaves, finely chopped Fresh parsley is essential for the sauce.
- 3 cloves garlic, minced Adjust garlic according to taste.
- 2 tablespoons fresh oregano leaves, finely chopped Substitute with 1 tbsp dried oregano if fresh isn't available.
- 1/2 cup extra virgin olive oil High-quality oil enhances the sauce.
- 2 tablespoons red wine vinegar Can substitute with apple cider vinegar for a different flavor.
- 1/2 teaspoon red pepper flakes Adjust to taste if you prefer more heat.
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation
- Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
- In a medium bowl, combine the parsley, garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let sit for at least 10 minutes.
- Pat the steaks dry with a paper towel and season with salt and black pepper on both sides.
Cooking
- Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes. Add 2 tablespoons of olive oil.
- Carefully place the steaks in the hot pan and sear for 3-4 minutes without moving them.
- Flip the steaks and cook for another 3-4 minutes for medium-rare. Adjust time to your preferred doneness.
- Transfer the steaks to a cutting board, cover loosely with foil, and let rest for 5-10 minutes.
- Slice the steaks against the grain into 1/4-inch thick slices and drizzle chimichurri sauce over the top.
Serving
- Serve immediately with extra chimichurri sauce on the side for dipping.
Notes
Store leftover chimichurri sauce in an airtight container in the refrigerator for up to a week.