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Chimichurri Steak Recipe

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4.4 from 10 reviews

Enjoy a vibrant and flavorful Chimichurri Steak, featuring perfectly seared ribeye or New York strip steaks topped with a fresh, tangy chimichurri sauce made from parsley, oregano, garlic, and red wine vinegar. This quick and easy recipe delivers a tender, juicy steak with a zesty finish, perfect for any meal.

Ingredients

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. Bring Steaks to Room Temperature: Remove steaks from the refrigerator 30-45 minutes before cooking to ensure even cooking.
  2. Prepare Chimichurri Sauce: In a medium bowl, combine parsley, garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let the flavors meld for at least 10 minutes, preferably at room temperature.
  3. Season Steaks: Pat steaks dry with a paper towel to remove moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
  4. Heat Pan: Place a cast-iron skillet or grill pan over high heat and let it heat for 3-5 minutes until very hot. Add 2 tablespoons of olive oil and swirl to coat evenly.
  5. Sear Steaks: Place steaks in the hot pan and sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip and cook the other side for another 3-4 minutes for medium-rare, adjusting time for desired doneness.
  6. Rest Steaks: Transfer steaks to a cutting board, loosely cover with foil, and rest for 5-10 minutes to redistribute juices.
  7. Slice and Serve: Slice steaks against the grain into 1/4-inch thick slices. Arrange on plates and drizzle generously with chimichurri sauce. Serve immediately with extra sauce for dipping.

Notes

  • Use high-quality, well-marbled steaks for best flavor and texture.
  • Increase red pepper flakes for a spicier chimichurri sauce.
  • For extra flavor, brush chimichurri sauce on steaks during the last minute of cooking.

Find it online: https://lauracooks.com/chimichurri-steak-recipe/