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

Cook Time 10

Total Time 55

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Argentinian, South American

Calories: 600

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

Preparation

Take the steak out of the refrigerator 30-45 minutes before cooking to let it come to room temperature.
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.
Pat the steaks dry and generously season with salt and freshly ground black pepper.

Cooking

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

Finishing Touches

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

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.