Description
A flavorful chimichurri steak recipe featuring ribeye or New York strip steaks perfectly cooked and topped with a vibrant chimichurri sauce.
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
- 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 your steaks by taking them out of the fridge 30 minutes before cooking and pat dry with a paper towel.
- Season the steaks generously with olive oil, salt, and freshly ground black pepper.
- Get your grill or pan ready by heating it to medium-high.
- Sear the steaks for 4-5 minutes on each side until desired doneness is reached.
- Prepare the chimichurri by combining parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a bowl, then whisk in olive oil.
- Let the steaks rest for 5-10 minutes after cooking.
- Serve by slicing the steaks against the grain and drizzling chimichurri on top.
Notes
Chimichurri sauce is adaptable; feel free to add other fresh herbs or spices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 0g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
Keywords: steak, chimichurri, grilling, Argentinean, flavorful