Chimichurri Steak

Treat yourself to this incredible Argentine-inspired chimichurri steak for dinner tonight! 

I love how this dish brings together the richness of a good steak with the zesty, garlicky punch of chimichurri. It’s like a dance between indulgence and freshness. 

I usually save steaks for special occasions. But this sauce is so simple to whip up, it makes any weeknight feel like a celebration.

Serve it alongside your favorite roasted vegetables or crusty bread to soak up every last drop!

Why You’ll Love This Chimichurri Steak

Bold Taste: The chimichurri sauce adds a vibrant, herb-forward punch that perfectly complements the richness of the steak. It’s a delicious balance of fresh and savory elements.

Quick and Easy: With minimal ingredients and straightforward steps, this recipe can be prepared in under an hour.

Restaurant-Quality: The combination of a perfectly seared steak and a homemade chimichurri sauce gives this dish a gourmet feel.

Impressive Presentation: The vibrant green chimichurri drizzled over juicy steak slices creates a visually stunning dish.

Ingredients

• Ribeye or New York Strip Steaks: These premium beef cuts are known for excellent marbling and rich flavor. Get them 1.5 inches thick for optimal searing and juiciness.
  
• Olive Oil: It provides a smooth, rich flavor and helps prevent sticking.
  
• Salt and Black Pepper: Essential seasonings enhance the meat’s natural flavor and help form a flavorful crust during searing.
  
• Fresh Parsley Leaves: They provide bright, fresh flavor and vibrant green color.
  
• Garlic: It adds pungent, savory depth to the chimichurri sauce. Raw garlic provides a stronger flavor than cooked.
  
• Fresh Oregano Leaves: They add earthy, slightly minty notes to the chimichurri sauce.
  
• Red Wine Vinegar: It adds tanginess and helps preserve the fresh herbs.
  
• Red Pepper Flakes: They bring mild heat and subtle spiciness to the chimichurri sauce without overpowering other flavors.

How to Make Chimichurri Steak

This steak is restaurant-quality, but it’s so easy to make at home! 

1. Prepare the steaks. Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.

2. Make the chimichurri sauce. In a medium bowl, combine the parsley, garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend the ingredients. Taste and adjust seasoning if needed. Set aside for at least 10 minutes (or up to an hour) to allow the flavors to meld together. For the best results, let it sit at room temperature.

3. Season the steaks. Pat the steaks dry with a paper towel to remove any surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.

4. Preheat the pan. Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively.

5. Sear the steaks. Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time to your preferred doneness.

6. Rest the steaks. Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 5-10 minutes to redistribute the juices.

7. Slice and drizzle. After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange the slices on a serving plate or individual plates. Drizzle a generous amount of chimichurri sauce over the sliced steak.

8. Serve. Serve immediately with extra chimichurri sauce on the side for dipping. Enjoy!

Tips for the Best Chimichurri Steak

To make this steak sensational, follow these easy tips.

• Select the best steak. For the best flavor and texture, choose high-quality, well-marbled steaks. Ribeye and New York strip are excellent options for their rich flavor and tenderness. For a leaner, slightly chewier alternative that pairs beautifully with chimichurri, consider flank or skirt steak.
  
• Room temperature is key. Let the steaks sit out for 30-45 minutes before cooking to ensure even cooking. Pat them dry to remove surface moisture and achieve a perfect sear and crust.
  
• Be generous! Don’t skimp on salt and pepper. Press them into the meat to enhance flavor.
  
• Don’t move them! Resist the urge to move the steaks during searing. This helps develop a better crust.
  
• Choose your doneness. For 1.5-inch thick steaks: Rare (3 mins each side), Medium-rare (4 mins each side), Medium (5 mins each side), Medium-well (6 mins each side).
  
• Slice against the grain. Cutting the steak against the grain results in more tender slices.
  
• Amp up the flavor. For extra flavor, you can brush a bit of the chimichurri sauce over the steaks during the last minute of cooking.
  
• Create a feast. Pair with roasted potatoes, grilled vegetables, or a light salad to complement the bold flavors of the steak and chimichurri sauce.

How to Store

Keep leftover steak fresh with these simple steps!

To Store: Place leftover steak and chimichurri sauce in separate air-tight containers in the refrigerator. The steak will keep for up to 3-4 days, while the chimichurri sauce can be stored for up to 1 week.

To Freeze: Wrap the cooked steak tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Note that chimichurri sauce should not be frozen, as fresh herbs will lose their flavor and texture.

To Reheat: Place the steak in a preheated 250°F oven until warmed through (about 10-15 minutes), or microwave in 30-second intervals until the desired temperature is reached. Add the fresh chimichurri sauce only after reheating the steak.