Description
A flavorful fusion of grilled steak with vibrant chimichurri sauce, perfect for any occasion.
Ingredients
Scale
- 2 ribeye or New York strip steaks (about 1.5 inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 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
- Bring steaks to room temperature by removing them from the refrigerator 30-45 minutes ahead of cooking.
- Prepare the chimichurri sauce by combining chopped parsley, minced garlic, and oregano in a mixing bowl.
- Pour in olive oil, red wine vinegar, red pepper flakes, salt, and black pepper, then stir until blended and let it rest for at least 10 minutes.
- Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
- Heat your cast-iron skillet or grill pan over high heat and add a drizzle of olive oil.
- Sear the steaks for 3-4 minutes on each side for medium-rare.
- Transfer the cooked steaks to a cutting board and loosely cover with foil for 5-10 minutes to rest.
- Slice the steaks against the grain and drizzle chimichurri sauce over the top.
- Serve immediately with extra chimichurri on the side.
Notes
Make the chimichurri sauce a day in advance for deeper flavors. Avoid skipping the room temperature step for even cooking.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 500
- Sugar: 0g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg