Description
Juicy steak topped with vibrant chimichurri sauce, perfect for summer barbecues or elegant dinner parties.
Ingredients
Scale
- 2 ribeye or New York strip steaks (about 1.5 inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped
- 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
- Bring steaks to room temperature by removing them from the refrigerator 30-45 minutes prior to cooking.
- Prepare the chimichurri sauce by combining parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl; allow it to rest for 10 minutes.
- Pat the steaks dry with a paper towel and season them generously with salt and pepper.
- Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes, then add olive oil to coat the pan.
- Sear the steaks for about 3-4 minutes on one side until a crust forms, then flip and cook for another 3-4 minutes for medium-rare.
- Rest the steaks on a cutting board covered loosely with foil for 5-10 minutes.
- Slice the steaks against the grain into 1/4-inch thick slices and drizzle the chimichurri sauce over the top; serve immediately.
Notes
Chimichurri can be made a day in advance for deeper flavor. Store in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 115mg