Description
Enjoy tender chimichurri steak topped with vibrant herb sauce. Perfectly seasoned and easy to prepare—try this delicious recipe today!
Ingredients
Scale
- 2 ribeye or New York strip steaks (about 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
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Remove steaks from the refrigerator and let them come to room temperature for about 30-45 minutes.
- In a medium bowl, mix parsley, minced garlic, oregano, extra virgin olive oil, apple vinegar, red pepper flakes, salt, and black pepper. Let sit for at least 10 minutes.
- Pat the steaks dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes until hot; add olive oil.
- Sear the steaks for about 3-4 minutes on each side for medium-rare doneness.
- Transfer cooked steaks to a cutting board, cover loosely with foil, and let rest for 5-10 minutes before slicing against the grain.
- Serve sliced steak drizzled with chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling/Searing
- Cuisine: Argentinian
Nutrition
- Serving Size: Approximately 4 oz steak with sauce
- Calories: 530
- Sugar: 0 g
- Sodium: 431 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 105 mg
Keywords: Allowing the steaks to reach room temperature ensures even cooking. Use high-quality olive oil and fresh herbs for maximum flavor. For added spice in the chimichurri sauce, increase red pepper flakes according to taste.