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Chimichurri Steak

Savor the Flavor: Delicious Chimichurri Steak Recipe

A delicious Chimichurri Steak recipe that combines juicy beef with vibrant chimichurri sauce. Perfect for dinner gatherings!
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: Argentine
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steaks
  • 2 pieces ribeye or New York strip steaks 1.5-inch thickness
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Chimichurri Sauce
  • 1 cup fresh parsley leaves finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh oregano leaves or dried as substitute
  • 1 4 red wine vinegar
  • 1 teaspoon red pepper flakes to taste
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Equipment

  • cast iron skillet
  • Mixing bowl

Method
 

Preparation Steps
  1. Allow the steaks to sit at room temperature for 30–45 minutes.
  2. In a mixing bowl, combine parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and black pepper.
  3. Let the chimichurri sit for at least 10 minutes to meld flavors.
  4. Pat the steaks dry and season both sides with salt and black pepper.
  5. Preheat a cast-iron skillet over high heat, then add olive oil until shimmering.
  6. Sear the steaks for about 3–4 minutes on each side.
  7. Rest the steaks for 5–10 minutes, then slice against the grain.
  8. Drizzle chimichurri sauce over the sliced steaks and serve immediately.

Nutrition

Serving: 1steakCalories: 450kcalCarbohydrates: 2gProtein: 34gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 22gCholesterol: 120mgSodium: 600mgPotassium: 800mgVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Pair with roasted vegetables or light salad. Store leftovers in an airtight container in the fridge for up to 3-4 days.

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