Description
Juicy ribeye or New York strip steaks seasoned with olive oil, salt, and pepper, served with a zesty chimichurri sauce made with parsley, garlic, oregano, olive oil, red wine vinegar, and spices.
Ingredients
Scale
For the steak:
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano 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
Instructions
- Prep the steak: Season the steaks with olive oil, salt, and pepper.
- Cook the steak: Grill or pan-sear the steaks to your desired level of doneness.
- Make the chimichurri sauce: In a bowl, mix together parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- Serve: Slice the steak and drizzle with chimichurri sauce before serving.
Notes
- This recipe works well with other cuts of steak like sirloin or tenderloin.
- You can adjust the spice level by adding more or less red pepper flakes in the chimichurri sauce.
Nutrition
- Serving Size: 1 steak with chimichurri sauce
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Steak recipe, Chimichurri sauce, Grilled steak, Argentinian cuisine