Chimichurri Steak

Chimichurri Steak is a vibrant and flavorful dish that brings together the richness of grilled steak with the zesty, herbaceous notes of chimichurri sauce. Originating from Argentina, this uncooked sauce is typically made from finely chopped parsley, garlic, oregano, and red wine vinegar, offering a fresh and tangy complement to meats. Whether you're hosting a summer barbecue or preparing a weeknight dinner, this dish is sure to impress.

Ingredients

For the Steak:

• 2 ribeye or New York strip steaks (about 1.5 inches thick)

• 2 tablespoons 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 tablespoons fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)

• ½ cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• ½ teaspoon red pepper flakes

• ½ teaspoon salt (or to taste)

• ¼ teaspoon freshly ground black pepper

Directions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, minced garlic, and chopped oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend the ingredients. Let the sauce sit at room temperature for at least 10 minutes (or up to an hour) to allow the flavors to meld together.

2. Prepare the Steaks: Remove the steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature. This helps them cook evenly. Pat the steaks dry with paper towels to remove any surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.

3. Cook the Steaks: Preheat a cast-iron skillet or grill pan over high heat for 3–5 minutes until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively. Carefully place the steaks in the hot pan. Sear without moving them for 3–4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3–4 minutes on the other side for medium-rare. Adjust the cooking time to your preferred doneness.

4. Rest the Steaks: Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 5–10 minutes to redistribute the juices.

5. Serve: Slice the steaks against the grain and drizzle with the prepared chimichurri sauce. Serve immediately with your favorite sides.

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 600 kcal

• Protein: 50g

• Carbohydrates: 6g

• Fat: 45g

• Sodium: 800mg