Description
A vibrant and flavorful chimichurri steak recipe that brings together the rich tastes of Argentina.
Ingredients
Scale
- 2 ribeye or New York strip steaks (about 1.5 inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the Chimichurri Sauce: In a medium bowl, mix together the finely chopped parsley, minced garlic, oregano, red pepper flakes, salt, black pepper, red wine vinegar, and the ½ cup of extra virgin olive oil. Stir well to combine and let it sit.
- Season the Steaks: Rub your steaks generously with olive oil, then season both sides with salt and freshly ground black pepper.
- Heat Your Grill or Skillet: Preheat your grill to high heat or heat a cast-iron skillet on the stovetop until it’s very hot.
- Cook the Steaks: Place your steaks on the cooking surface and sear for 4-5 minutes on one side, then flip and cook for an additional 3-5 minutes for medium-rare.
- Let it Rest: Allow your cooked steaks to rest for 5-10 minutes.
- Serve and Enjoy: Slice your steaks against the grain and drizzle generously with the chimichurri sauce.
Notes
Serve on a rustic board or white platter, garnished with extra parsley or lemon wedges. Pairs well with roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 1g
- Sodium: 200mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: chimichurri, steak, grilling, Argentinian cuisine, summer recipe