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Chimichurri Steak

Chimichurri Steak
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Indulge in the vibrant flavors of chimichurri steak, a dish that combines tender ribeye or New York strip steaks with a fresh, zesty chimichurri sauce. This recipe is perfect for any occasion, from busy weeknight dinners to special gatherings, bringing excitement to your dining table. The harmonious blend of fresh herbs, garlic, and spices creates a deliciously aromatic sauce that complements the rich taste of the beef. With simple ingredients and quick preparation—ready in under 30 minutes—this meal is as easy to make as it is enjoyable to eat. Elevate your culinary experience with this flavorful chimichurri steak.

Ingredients

Scale
  • 2 ribeye or New York strip steaks (1.5 inches thick)
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 cup fresh parsley leaves (finely chopped)
  • 3 garlic cloves (minced)
  • 2 tbsp fresh oregano leaves (finely chopped)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp apple vinegar
  • 1/2 tsp red pepper flakes

Instructions

  1. Bring steaks to room temperature by removing them from the refrigerator for 30-45 minutes.
  2. In a bowl, mix parsley, garlic, oregano, olive oil, apple vinegar, red pepper flakes, salt, and black pepper. Let it sit for at least 10 minutes.
  3. Pat steaks dry and season generously with salt and pepper.
  4. Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes. Add olive oil and ensure it shimmers.
  5. Sear the steaks for about 3-4 minutes on each side until they reach preferred doneness.
  6. Rest the steaks covered loosely with foil for 5-10 minutes before slicing against the grain.
  7. Serve drizzled with chimichurri sauce.

Nutrition

Find it online: https://cookingwithallison.com/chimichurri-steak/