Name: Chimichurri Steak
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Argentinian
Ingredients: 2 ribeye or New York strip steaks, about 1.5 inches thick (about 1–1.25 lb each); 2 tbsp olive oil (or a neutral high-smoke-point oil for searing); Salt and freshly ground black pepper, to taste; 1 cup fresh parsley leaves, finely chopped (flat-leaf preferred); 3 garlic cloves, minced (adjust to taste); 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano); 1/2 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1/2 tsp red pepper flakes (more or less to taste); 1/2 tsp salt, or to taste; 1/4 tsp freshly ground black pepper

Description

A vibrant Argentine-style chimichurri sauce paired with well-seared ribeye or New York strip steaks, turning a simple beef dinner into a celebratory feast.

Ingredients

2 ribeye or New York strip steaks, about 1.5 inches thick (about 1–1.25 lb each)
2 tbsp olive oil (or a neutral high-smoke-point oil for searing)
Salt and freshly ground black pepper, to taste
1 cup fresh parsley leaves, finely chopped (flat-leaf preferred)
3 garlic cloves, minced (adjust to taste)
2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp red pepper flakes (more or less to taste)
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper

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Instructions

Remove steaks from the refrigerator 30–45 minutes before cooking to let them come to room temperature.
Make the chimichurri: finely chop parsley and oregano. Mince garlic.
In a medium bowl, combine the herbs, garlic, red pepper flakes, salt, and black pepper.
Add the extra virgin olive oil and red wine vinegar. Stir to combine.
Taste and adjust salt, pepper, or vinegar. Let the sauce sit at room temperature for at least 10 minutes.
Pat the steaks dry with paper towels.
Generously season both sides of the steaks with salt and freshly ground black pepper.
Heat a skillet or grill pan over high heat for 3–5 minutes until very hot.
Add 2 tbsp oil to the pan and swirl to coat.
Carefully place steaks in the hot pan and sear for 3–4 minutes per side for medium-rare.
Transfer the steaks to a cutting board and loosely tent with foil to rest for 5–10 minutes.
Slice steaks against the grain into 1/4-inch-thick slices and arrange on a platter.
Spoon chimichurri over the sliced steak and serve with extra sauce on the side.

Notes

Chimichurri can be made ahead and stored in the fridge for up to 4–5 days. Use flank or skirt steak for a thinner, grill-friendly cut. Adjust the recipe according to desired heat by omitting red pepper flakes.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: Argentinian