Description
Treat yourself to a delightful Chimichurri Steak that perfectly marries the tenderness of ribeye or New York strip steaks with a vibrant and herbaceous chimichurri sauce. This dish is perfect for family dinners, weekend barbecues, or special occasions, delivering bold flavors while being quick and easy to prepare. In just 25 minutes, you’ll have a mouthwatering meal that’s sure to impress. Pair it with fresh salads or grilled vegetables for a complete dining experience.
Ingredients
Scale
- 2 ribeye or New York strip steaks (1.5 inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 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 apple vinegar
- 1/2 tsp red pepper flakes
Instructions
- Bring steaks to room temperature for about 30-45 minutes.
- In a medium bowl, mix parsley, garlic, oregano, olive oil, apple vinegar, red pepper flakes, salt, and pepper to create chimichurri sauce.
- Season both sides of the steaks generously with salt and pepper.
- Heat a cast-iron skillet over high heat and add olive oil.
- Sear the steaks for 3-4 minutes per side for medium-rare (adjust according to desired doneness).
- Let the steaks rest covered with foil for 5-10 minutes.
- Slice against the grain and drizzle chimichurri sauce over the steak before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling/Searing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 0g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 100mg
Keywords: For added flavor, let the chimichurri sit at room temperature for up to an hour before serving. You can also substitute flank steak or sirloin if preferred.