Argentinian Chimichurri Steak
A perfectly grilled, juicy steak topped with a vibrant, herbaceous, and garlicky chimichurri sauce.
Ingredients
Steak
- 2 thick-cut ribeye or flank steaks
- Coarse sea salt
- Freshly cracked black pepper
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
Instructions
Prepare Steak
Take the steaks out of the fridge 30 minutes before cooking. Pat them dry with paper towels and season generously with coarse salt and pepper.
Make Chimichurri
In a bowl, combine the chopped parsley, oregano, garlic, red pepper flakes, and a pinch of salt. Stir in the red wine vinegar, then slowly whisk in the olive oil.
Rest Sauce
Let the chimichurri sauce sit at room temperature while you cook the steak so the flavors can meld together.
Grill Steak
Heat a grill or cast-iron pan until smoking hot. Sear the steaks for 4-5 minutes per side for medium-rare, depending on thickness.
Rest Steak
Remove the steaks from the heat and let them rest on a cutting board for at least 5-10 minutes. This redistributes the juices.
Serve
Slice the steak against the grain. Spoon the vibrant chimichurri sauce generously over the top of the sliced meat.
Nutrition Facts
* Based on a 2,000 calorie diet.