Description
Juicy, perfectly seared steak topped with vibrant, garlicky chimichurri sauce makes this dish bold, fresh, and incredibly satisfying. The bright herbs and tangy vinegar balance the richness of the steak, creating a restaurant-quality meal you can easily prepare at home.
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)
1/2 cup extra virgin olive oil
2 tablespoons red apple vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Instructions
- Remove the steaks from the refrigerator 30–40 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
- Rub both sides of the steaks with olive oil and season generously with salt and freshly ground black pepper.
- Heat a cast-iron skillet or grill pan over high heat until very hot.
- Sear the steaks for about 4–5 minutes per side for medium-rare (adjust cooking time to your preferred doneness).
- Transfer the steaks to a plate and let rest for 5–10 minutes to allow the juices to redistribute.
- While the steaks rest, prepare the chimichurri sauce by combining chopped parsley, garlic, oregano, olive oil, red apple vinegar, red pepper flakes, salt, and black pepper in a bowl. Stir well to combine.
- Taste and adjust seasoning if needed. Let the sauce sit for at least 10 minutes to allow the flavors to meld.
- Slice the steak against the grain and spoon the chimichurri sauce generously over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Argentinian
Nutrition
- Calories: 720 kcal per serving