Pin it
This hearty chimichurri steak recipe combines perfectly cooked beef with a vibrant, herbaceous Argentinian sauce that brightens the rich meat. I discovered this pairing years ago and it has become my go-to for impressing dinner guests without spending hours in the kitchen.
This became my signature dish after making it for my husband on our anniversary when our dinner reservations fell through. Now he requests it instead of going out to fancy steakhouses.
Ingredients
- Ribeye or New York strip steaks: These premium cuts have excellent marbling for maximum flavor. Look for bright red meat with white fat striations
- Olive oil: Creates the perfect searing medium with a subtle flavor enhancement
- Salt and freshly ground black pepper: Essential for developing a flavorful crust on the meat
- Fresh parsley leaves: The foundation of authentic chimichurri providing bright color and fresh flavor. Choose bunches with vibrant green leaves and no wilting
- Garlic cloves: Adds pungent depth to the sauce. Select firm bulbs with no sprouting
- Fresh oregano leaves: Brings earthy notes that complement the beef. Italian varieties work best for this recipe
- Extra virgin olive oil: Carries all the flavors while adding richness. Use a good quality oil as it remains uncooked
- Red wine vinegar: Provides essential acidity that cuts through the richness of the steak
- Red pepper flakes: Adds gentle heat that builds as you eat. Adjust according to your spice preference
- Salt and pepper: Enhances and balances all other flavors in the sauce
Step-by-Step Instructions
- Bring steaks to room temperature:
- Allow steaks to rest outside the refrigerator for 30 to 45 minutes before cooking. This critical step ensures even cooking from edge to edge. Cold steaks will seize up when they hit the hot pan resulting in tough outer edges and potentially undercooked centers.
- Prepare the chimichurri sauce:
- Combine all sauce ingredients in a medium bowl and stir thoroughly. The oil should fully incorporate with the herbs and vinegar creating a loose but cohesive sauce. Let this mixture sit at room temperature while you prepare the steaks. This resting period allows the garlic and herbs to infuse the oil creating deeper flavor. The sauce will become more vibrant and complex during this time.
- Prepare the steaks:
- Pat the steaks completely dry with paper towels. Any moisture will prevent proper searing and cause steaming instead. Season generously with salt and pepper on both sides pressing the seasonings into the meat. A properly seasoned steak should look like it has a light coating of snow across the surface.
- Cook the steaks:
- Heat your skillet until it is extremely hot about 3 to 5 minutes. The pan should be smoking slightly before adding oil. Add oil and quickly swirl to coat the surface. Carefully place steaks in the pan allowing at least an inch between them to prevent crowding. Sear for 3 to 4 minutes on the first side without moving them. Flip once and cook an additional 3 to 4 minutes for medium rare or until desired doneness. For thicker steaks finish in a 350°F oven until reaching your target internal temperature.
- Rest the meat:
- Transfer steaks to a cutting board and let rest for 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat ensuring maximum juiciness. Cover loosely with foil to retain some heat.
- Serve with chimichurri:
- Slice steaks against the grain for maximum tenderness. Serve immediately with generous spoonfuls of chimichurri sauce both underneath and on top of the steak.
Pin it
The secret to truly exceptional chimichurri is hand chopping rather than using a food processor. I learned this from an Argentinian chef who explained that machine processing bruises the herbs changing their flavor profile. When I switched to hand chopping the difference was immediately noticeable with brighter cleaner flavors in every bite.
Temperature Guide for Perfect Steak
Understanding steak doneness temperatures makes all the difference between a good steak and a great one. For rare cook to 125°F with a deep red center. Medium rare is 135°F with a warm red center and is generally considered optimal for ribeye. Medium reaches 145°F with a pink center while medium well hits 150°F with just a hint of pink. Well done is 160°F with no pink remaining but I would gently suggest trying a lower temperature to experience the full flavor of quality beef.
Make Ahead Options
Chimichurri sauce actually improves when made in advance. You can prepare it up to 3 days before serving and store in an airtight container in the refrigerator. The olive oil may solidify slightly just bring to room temperature and stir before serving. The flavors will continue to develop and meld becoming more complex and harmonious over time. This makes the recipe even more convenient for entertaining as you can focus solely on cooking the perfect steak when guests arrive.
Serving Suggestions
This steak pairs beautifully with simple sides that complement without competing. Try serving alongside roasted fingerling potatoes tossed with olive oil and flaky salt. A simple arugula salad with lemon vinaigrette provides refreshing contrast to the rich meat. For a complete Argentinian experience serve with a glass of Malbec which stands up beautifully to both the beef and the herbaceous sauce. During summer months consider grilling the steak over charcoal for additional smoky depth.
Pin it
Frequently Asked Questions
- → What cuts of steak are best for this dish?
Ribeye or New York strip steaks work best due to their tenderness and marbling, creating a juicy result.
- → Can I use dried herbs instead of fresh?
Yes, while fresh herbs provide the best flavor, you can use dried oregano in a reduced amount for this recipe.
- → How long should I let the steak rest before serving?
Allow the steak to rest for about 5-10 minutes after cooking to retain its juices and enhance flavor.
- → Is the chimichurri sauce spicy?
Chimichurri sauce is mildly spicy due to red pepper flakes, but you can adjust the amount to suit your spice preference.
- → Can the chimichurri sauce be made ahead of time?
Yes, it tastes better when it sits for at least an hour. Store it in the fridge for up to three days.