Description
Tender, juicy, and flavorful chimichurri steak recipe that is perfect for a delicious meal any day of the week. This dish combines perfectly seared ribeye or New York strip steaks with a vibrant and zesty herbaceous chimichurri sauce.
Ingredients
Units
Scale
For the steak:
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano if fresh isn’t available)
- 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, combine parsley, garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside for at least 10 minutes.
- Season and Sear the Steaks: Bring steaks to room temperature and season with salt and pepper. Sear in a hot pan for 3-4 minutes on each side.
- Rest and Serve: Let the steaks rest, then slice against the grain and top with chimichurri sauce. Serve and enjoy!
Notes
- Use high-quality, well-marbled steaks for the best flavor and texture.
- For a spicier sauce, increase the amount of red pepper flakes.
- For extra flavor, brush a bit of chimichurri sauce over the steaks in the last minute of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 0g
- Sodium: 590mg
- Fat: 45g
- Saturated Fat: 11g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 120mg
