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Chimichurri Steak

  • Author: Any
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x
  • Category: Main-course
  • Method: Grilling
  • Cuisine: Argentinian
  • Diet: Gluten Free

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

  1. Prep the steak: Season the steaks with olive oil, salt, and pepper.
  2. Cook the steak: Grill or pan-sear the steaks to your desired level of doneness.
  3. Make the chimichurri sauce: In a bowl, mix together parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
  4. 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