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Chimichurri Steak

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Juicy grilled ribeye or New York strip steaks seasoned with olive oil, salt, and pepper, topped with a flavorful chimichurri sauce made with fresh parsley, garlic, oregano, olive oil, red wine vinegar, and spices.

Ingredients

Scale

For the steak:

  • 2 ribeye or New York strip steaks, about 1.5 inches thick
  • 2 tbsp 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 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. Prep the steak: Rub steaks with olive oil and season with salt and pepper.
  2. Make the chimichurri: In a bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
  3. Grill the steak: Grill steaks to desired doneness, about 4-5 minutes per side for medium-rare.
  4. Serve: Slice steaks and top with chimichurri sauce before serving.

Notes

  • For a spicier sauce, increase the amount of red pepper flakes.
  • Chimichurri sauce can be made ahead of time and stored in the refrigerator.

Nutrition

Keywords: Grilled steak, chimichurri sauce, Argentinian recipe

Find it online: https://busyrecipe.com/chimichurri-steak-2/