Chimichurri Steak Recipe
Juicy ribeye or strip steak seared to perfection and topped with vibrant chimichurri sauce made from parsley, garlic, oregano, olive oil, and vinegar. A flavorful and elegant dish.
4 Servings
Ingredients
For the Steak
- 2 ribeye or New York strip steaks approximately 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)
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Prepare the steaks:
- Remove the steaks from the refrigerator 30–45 minutes before cooking. Allowing them to reach room temperature ensures even cooking.
Prepare the chimichurri sauce:
- In a medium bowl, combine the parsley, garlic, and oregano. Stir in the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well until fully incorporated. Taste and adjust seasoning as desired. Set aside for at least 10 minutes to allow the flavors to meld.
Season the steaks:
- Pat the steaks dry thoroughly using paper towels to remove surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
Heat the cooking surface:
- Place a cast-iron skillet or grill pan over high heat. Allow it to preheat for 3–5 minutes until very hot. Add the olive oil and swirl to coat evenly. The oil should shimmer without smoking excessively.
Cook the steaks:
- Place the steaks in the hot pan. Sear without moving for 3–4 minutes, or until a deep golden-brown crust forms. Turn the steaks and cook an additional 3–4 minutes for medium-rare. Adjust the cooking time for your preferred doneness.
Rest the steaks:
- Transfer the steaks to a cutting board. Loosely cover with foil and allow them to rest for 5–10 minutes. This step redistributes the juices throughout the meat.
Slice and serve:
- Slice the steaks against the grain into ¼-inch thick slices. Arrange on a serving platter and drizzle generously with chimichurri sauce. Serve immediately with additional sauce on the side.
Notes
This recipe is naturally gluten-free. However, always ensure the red wine vinegar and dried oregano (if using) are certified gluten-free to avoid potential cross-contamination.