Description
Indulge in the mouthwatering delight of Chimichurri Steak, featuring juicy ribeye or New York strip steaks paired with a vibrant, herbaceous chimichurri sauce. This Argentine-inspired dish is not only bursting with flavor but also simple to prepare, making it perfect for weeknight dinners or special gatherings. The combination of fresh parsley, garlic, and oregano in the chimichurri sauce elevates the savory richness of the steak, creating an unforgettable experience that will impress your guests. Serve it alongside grilled vegetables or creamy mashed potatoes for a complete and satisfying meal.
Ingredients
Scale
- 2 ribeye or New York strip steaks (1.5 inches thick)
- 2 tbsp olive oil (for cooking)
- 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)
- 1/2 cup extra virgin olive oil
- 2 tbsp red apple cider vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper
Instructions
- Remove steaks from the fridge and let them sit at room temperature for 30-45 minutes.
- In a medium bowl, mix parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and black pepper to create the chimichurri sauce; set aside for flavors to meld.
- Pat dry the steaks and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat for 3-5 minutes until very hot; add olive oil.
- Sear the steaks in the hot pan for 3-4 minutes on each side for medium-rare doneness.
- Let steaks rest under foil for 5-10 minutes before slicing against the grain.
- Serve slices drizzled with chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling/Searing
- Cuisine: Argentine
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 0g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 106mg