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Chimichurri Steak

Enjoy a flavorful Chimichurri Steak that's quick, easy, and perfect for any occasion. Juicy meat complemented by vibrant chimichurri sauce brings a taste of Argentina to your table.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Argentine, Barbecue
Calories: 600
Ingredients Method Notes

Ingredients
  

Steaks and Seasoning
  • 2 pieces ribeye or New York strip steaks, about 1.5 inches thick Use your preferred cut of steak.
  • 2 tbsp olive oil For cooking the steak.
  • to taste Salt and freshly ground black pepper Generously season both sides of the steaks.
Chimichurri Sauce
  • 1 cup fresh parsley leaves, finely chopped Fresh herbs enhance the flavor.
  • 3 cloves garlic, minced Adds depth of flavor.
  • 2 tbsp fresh oregano leaves, finely chopped Or 1 tbsp dried oregano.
  • 1/2 cup extra virgin olive oil For a richer taste.
  • 2 tbsp red wine vinegar Adds acidity to the sauce.
  • 1/2 tsp red pepper flakes Adjust to your heat preference.
  • 1/2 tsp salt Or to taste.
  • 1/4 tsp freshly ground black pepper

Method
 

Preparation
  1. Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
  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 and adjust seasoning if needed. Let it sit for at least 10 minutes.
  3. Pat the steaks dry with a paper towel and season both sides with salt and pepper.
Cooking
  1. Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes.
  2. Add 2 tablespoons of olive oil and swirl the pan to coat.
  3. Place the steaks in the hot pan and sear without moving for 3-4 minutes.
  4. Flip the steaks and cook for another 3-4 minutes for medium-rare. Adjust cooking time for desired doneness.
  5. Transfer steaks to a cutting board and cover loosely with foil. Let them rest for 5-10 minutes.
Serving
  1. After resting, slice the steaks against the grain into 1/4-inch thick slices.
  2. Drizzle chimichurri sauce over the sliced steak and serve immediately.

Notes

For a zestier chimichurri, add a squeeze of lemon juice. Serve with extra chimichurri sauce on the side.