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Chimichurri Steak

A flavorful Chimichurri Steak dish infused with rich herbs and spices, perfect for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Argentinian, South American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or New York strip steaks (1.5 inches thick) Choose USDA Choice or Prime steaks for best flavor and tenderness.
  • 2 tbsp olive oil Opt for a high-quality, cold-pressed extra virgin olive oil.
  • Salt and freshly ground black pepper To taste.
For the Chimichurri Sauce
  • 1 cup fresh parsley leaves, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano) Use 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

Method
 

Preparation
  1. Remove steaks from the refrigerator 30-45 minutes before cooking to allow them to reach room temperature.
  2. In a medium bowl, combine the parsley, garlic, and oregano for the chimichurri. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let sit for at least 10 minutes.
  3. Pat the steaks dry with a paper towel and season generously with salt and black pepper.
Cooking
  1. Preheat a cast-iron skillet or grill pan over high heat for 3-5 minutes. Add olive oil and swirl to coat the pan.
  2. Place the steaks in the pan and sear for 3-4 minutes until a golden-brown crust forms. Flip and cook for another 3-4 minutes.
  3. Transfer the cooked steaks to a cutting board and rest loosely covered with foil for 5-10 minutes.
  4. Slice the steaks against the grain into 1/4-inch thick slices and drizzle with chimichurri sauce.

Notes

Serve with extra chimichurri sauce and pair with classic Argentine Malbec or a chilled Sauvignon Blanc.