Description
Treat yourself to a vibrant Chimichurri Steak that combines the bold flavors of fresh herbs with juicy, perfectly cooked beef. This dish is ideal for any occasion—from casual gatherings to intimate dinners. The tender steak is elevated by a zesty chimichurri sauce made with parsley, garlic, and a hint of red apple vinegar, ensuring each bite bursts with flavor. Quick and easy to prepare, it’s perfect for busy weeknights or special celebrations alike.
Ingredients
Scale
- 2 ribeye or New York strip steaks (1.5 inches thick)
- 2 tablespoons olive oil (plus extra for chimichurri)
- Salt and freshly ground black pepper
- 1 cup fresh parsley leaves
- 3 garlic cloves
- 2 tablespoons fresh oregano leaves (or 1 tablespoon dried oregano)
- 2 tablespoons red apple vinegar
- ½ teaspoon red pepper flakes
Instructions
- Remove steaks from the refrigerator and let them sit at room temperature for 30-45 minutes.
- In a medium bowl, mix parsley, minced garlic, oregano, olive oil, red apple vinegar, red pepper flakes, salt, and black pepper. Allow to rest for at least 10 minutes.
- Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
- Heat a cast-iron skillet over high heat for 3-5 minutes until very hot. Add olive oil.
- Sear steaks in the pan without moving them for 3-4 minutes until golden brown; flip and cook an additional 3-4 minutes for medium-rare.
- Transfer steaks to a cutting board and loosely cover with foil; let rest for 5-10 minutes.
- Slice against the grain into ¼-inch thick pieces and drizzle generously with chimichurri sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling/Searing
- Cuisine: South American
Nutrition
- Serving Size: Approximately 6 oz steak with chimichurri
- Calories: 430
- Sugar: 0g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 110mg