Description
A bold and flavorful chimichurri steak featuring juicy, seared beef paired with a fresh, herb-packed chimichurri sauce that adds brightness and depth.
Ingredients
- 2 ribeye or sirloin steaks (about 250 g each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
- 1/2 teaspoon red pepper flakes
- 1/2 cup (120 ml) olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove steaks from the refrigerator 20 minutes before cooking to bring to room temperature.
- Season both sides of the steaks with salt and black pepper.
- Heat a skillet or grill pan over high heat and add olive oil.
- Cook steaks for 3–5 minutes per side, depending on thickness and desired doneness.
- Remove from heat and let the steaks rest for 5 minutes.
- In a bowl, combine parsley, garlic, oregano, and red pepper flakes.
- Add olive oil, red wine vinegar, and lemon juice, then season with salt and pepper.
- Mix the chimichurri sauce until well combined.
- Slice the steak against the grain.
- Spoon chimichurri sauce generously over the steak and serve.
Notes
- Let steak rest after cooking to retain juices.
- Slice against the grain for tenderness.
- Adjust chili flakes to control heat level.
- Chimichurri tastes better after sitting for a while.
- Use fresh herbs for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 95 mg
