Chimichurri Steak Main Course (Print Version)
# Ingredients:
→ For the steak
01 -
2 ribeye or New York strip steaks, approximately 1.5 inches thick
02 -
2 tbsp olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ For the chimichurri sauce
05 -
1 cup fresh parsley leaves, finely chopped
06 -
3 garlic cloves, minced
07 -
2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
08 -
1/2 cup extra virgin olive oil
09 -
2 tbsp red wine vinegar
10 -
1/2 tsp red pepper flakes
11 -
1/2 tsp salt, or to taste
12 -
1/4 tsp freshly ground black pepper
# Instructions:
01 -
Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.
02 -
In a medium bowl, combine parsley, garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and adjust seasoning as needed. Let sit for at least 10 minutes or up to an hour to allow the flavors to meld.
03 -
Pat steaks dry with a paper towel to remove surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
04 -
Place a cast-iron skillet or grill pan over high heat. Heat for 3-5 minutes or until very hot. Add 2 tbsp olive oil, swirling to coat the pan evenly. The oil should shimmer but not smoke excessively.
# Notes:
01 -
Let steaks rest at room temperature before cooking for even results.
02 -
Allow the chimichurri sauce to sit for improved flavor.