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Chimichurri Steak

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Juicy ribeye or New York strip steaks topped with a vibrant chimichurri sauce, celebrating the rich flavors of Argentina.

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 (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. Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
  2. Combine parsley, garlic, and oregano in a medium bowl.
  3. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside for at least 10 minutes.
  4. Pat the steaks dry and season with salt and pepper.
  5. Heat a cast-iron skillet or grill pan over high heat. Add olive oil.
  6. Sear the steaks for 3-4 minutes on each side for medium-rare. Adjust for doneness preference.
  7. Let the steaks rest for 5-10 minutes.
  8. Slice against the grain and drizzle chimichurri sauce over the top before serving. Enjoy!

Notes

Allow chimichurri sauce to sit for at least 10 minutes for optimal flavor. Use high-quality meat for the best results.

Nutrition

Find it online: https://www.glutenfreez.com/chimichurri-steak/