Chimichurri Steak

why you will love this recipe

Chimichurri Steak is a fantastic dish that brings bold flavors and a burst of freshness to your dinner table. This recipe is quick and easy to prepare, making it perfect for a weeknight dinner. The combination of juicy, perfectly cooked steak with a zesty chimichurri sauce is simply irresistible. Plus, it’s a budget-friendly option that can impress your family and friends, making it a winner any day of the week!

how to make Chimichurri Steak

Step-by-step overview

1. Prepare the steaks: Take the steak out of the refrigerator to let it come to room temperature for even cooking.
2. Make the chimichurri sauce: Mix parsley, garlic, oregano, olive oil, red wine vinegar, and spices in a bowl. Allow it to sit for at least 10 minutes for the flavors to blend.
3. Season the steaks: Pat the steaks dry and generously season them with salt and pepper.
4. Cook the steaks: Sear the steaks in a hot skillet or grill pan for a few minutes on each side until they reach your desired doneness.
5. Rest and slice: Let the steaks rest to keep them juicy, then slice against the grain.
6. Serve: Drizzle chimichurri sauce over the sliced steak and enjoy!

Ingredients

• 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 (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

Directions

1. Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.
2. In a medium bowl, combine the parsley, garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend the ingredients. Taste and adjust seasoning if needed. Set aside for at least 10 minutes (or up to an hour) to allow the flavors to meld together. For best results, let it sit at room temperature.
3. Pat the steaks dry with a paper towel to remove any surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
4. Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively.
5. Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time to your preferred doneness.
6. Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 5-10 minutes to redistribute the juices.
7. After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange the slices on a serving plate or individual plates. Drizzle a generous amount of chimichurri sauce over the sliced steak.
8. Serve immediately with extra chimichurri sauce on the side for dipping. Enjoy!

how to serve Chimichurri Steak

Chimichurri Steak is best served hot right after slicing. Pair it with sides like roasted vegetables, a fresh salad, or garlic bread. You can also serve it with additional chimichurri sauce on the side for an extra burst of flavor.

how to store Chimichurri Steak

If you have leftovers, store the sliced steak in an airtight container in the refrigerator for up to 3 days. For the chimichurri sauce, it can be kept in the fridge for up to a week. Just make sure to seal it tightly to keep the flavors fresh.

tips to make Chimichurri Steak

• Always let your steak rest after cooking to ensure it stays juicy.
• For a more intense flavor, marinate the steak in some chimichurri sauce before cooking.
• If you’re short on time, you can use dried herbs instead of fresh; just remember that dried herbs are more potent.

variation

You can customize the chimichurri sauce by adding cilantro or using lime juice instead of red wine vinegar for a different tangy flavor. For those who like heat, incorporate jalapeños into the sauce.

FAQs

1. Can I use a different type of steak?
Yes, you can use any steak cut you prefer, like flank steak or sirloin. However, thicker cuts like ribeye or New York strip are recommended for the best flavor and juiciness.

2. How do I know when the steak is done?
The best way to check if your steak is done is by using a meat thermometer. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C).

3. Can I make chimichurri in advance?
Absolutely! Chimichurri can be made up to a week in advance. Just make sure to store it in the refrigerator. The flavors will deepen while it sits.

Chimichurri Steak

A bold and fresh dish combining perfectly cooked steak with a zesty chimichurri sauce, making it an excellent choice for weeknight dinners.

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Argentinian, South American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the steak

• 2 pieces ribeye or New York strip steaks, about 1.5 inches thick Thicker cuts are recommended for best flavor and juiciness.
• 2 tbsp olive oil For searing the steaks.
• to taste Salt and freshly ground black pepper Generously season the steaks.

For the chimichurri sauce

• 1 cup fresh parsley leaves, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano) Use dried 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

Method

 

Preparation

1. Take the steak out of the refrigerator 30-45 minutes before cooking to let it come to room temperature.
2. 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 let sit for at least 10 minutes.
3. Pat the steaks dry and generously season with salt and freshly ground black pepper.

Cooking

1. Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes until very hot.
2. Add 2 tablespoons of olive oil and swirl to coat. Place the steaks in the pan and sear without moving for 3-4 minutes.
3. Flip steaks and cook for another 3-4 minutes for medium-rare. Adjust time for desired doneness.

Finishing Touches

1. Transfer the steaks to a cutting board, loosely cover with foil, and let rest for 5-10 minutes.
2. After resting, slice the steaks against the grain into 1/4-inch thick slices.
3. Drizzle chimichurri sauce over the sliced steak and serve immediately.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Serve with roasted vegetables or garlic bread. For chimichurri, store up to a week.