Cozy Chimichurri Steak
There’s something undeniably special about the aroma of perfectly seared steaks wafting through the kitchen. It’s those warm, comforting scents that whisk me back to my grandparents’ backyard barbecues, sizzling steaks on the grill, and laughter echoing through the summer air. Chimichurri Steak is my tribute to those cherished memories, a dish that brings the heart of summer right to your dinner table, no matter the season.
This juicy, tender Chimichurri Steak is not just a meal; it’s an experience—perfect for easy weeknight dinners or a special gathering with loved ones. The vibrant chimichurri sauce, bursting with fresh herbs, elevates the natural flavors of the meat, creating a dish that’s as visually stunning as it is delicious. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy Weeknight Dinner: With just a handful of ingredients and straightforward steps, you can whip up this mouthwatering dish in no time.
- Flavor-Packed Chimichurri: The fresh herbs and spices in the chimichurri sauce create an explosion of flavor that complements the juicy steak perfectly.
- Impressive Presentation: The vibrant green chimichurri drizzled over the sliced steak makes for a stunning plate that will wow your family and guests alike.
- Customizable: Feel free to adjust the chimichurri ingredients to suit your palate—add more garlic for a punch or toss in some spicy chilies for a kick!
- Perfect for Any Occasion: Whether it’s a cozy family dinner or a festive gathering, this dish fits right in and is sure to be a crowd-pleaser.
Ingredients You’ll Need for Chimichurri Steak
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano if fresh isn’t available)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Let’s Make It Together
- Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.
- 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, then taste and adjust seasoning as 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.
- 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.
- 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.
- 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.
- 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.
- 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 and serve immediately with extra chimichurri sauce on the side for dipping. Enjoy!
Fun Ways to Customize It
- Add Citrus Zest: For a zesty twist, add the zest of a lemon or lime to the chimichurri for a burst of brightness.
- Go Spicy: If you enjoy a little heat, incorporate jalapeños or a splash of hot sauce into your chimichurri for an added kick.
- Creamy Option: Mix in some avocado to the chimichurri for a rich, creamy texture that beautifully contrasts the beef.
- Herb Variety: Experiment with different herbs—cilantro or mint can create a whole new flavor profile that’s equally delightful.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prepare the chimichurri sauce a day in advance. Store it covered in the refrigerator, and let it come to room temperature before serving to enhance the flavors.
- Ingredient Swaps: If you don’t have fresh herbs on hand, dried herbs work as well—just use less, as they are more concentrated in flavor.
- Slicing for Tenderness: Always slice the steak against the grain for maximum tenderness. This simple trick makes each bite melt-in-your-mouth delicious.
- Storage Suggestions: If you have leftovers, store the sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve its tenderness.
Nutrition Information per Serving
- Serving Size: 1 Steak with Chimichurri
- Calories: 650
- Carbs: 5g
- Sugar: 0g
- Fat: 50g
- Protein: 40g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes, the chimichurri sauce can be made a day ahead for enhanced flavor.Can I use different ingredients?
Absolutely! Feel free to adjust the herbs and spices in the chimichurri to suit your taste.How do I store leftovers?
Store any leftover steak in an airtight container in the refrigerator for up to 3 days.How long does it last?
Leftover chimichurri can be stored for up to a week in the fridge, covered tightly.
A Cozy Closing Note
This Chimichurri Steak is more than just a meal; it’s an invitation to gather around the table, share stories, and create lasting memories with those you love. The vibrant flavors and comforting essence of this dish make it a standout in any season. Save this Chimichurri Steak to your dinner inspiration board so it’s ready when you need a cozy treat!
Cozy Chimichurri Steak
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A juicy, tender Chimichurri Steak with vibrant sauce, perfect for easy dinners or special gatherings.
Ingredients
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
- Combine the parsley, garlic, and oregano in a medium bowl. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper.
- Stir well to blend the ingredients and taste and adjust seasoning as needed.
- Pat the steaks dry with a paper towel and generously season both sides with salt and freshly ground black pepper.
- Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes.
- Add 2 tablespoons of olive oil and swirl to coat it evenly.
- Carefully place the steaks in the hot pan and sear without moving for 3-4 minutes.
- Flip the steaks and cook for another 3-4 minutes for medium-rare.
- Transfer the steaks to a cutting board and loosely cover with foil to rest for 5-10 minutes.
- Slice the steaks against the grain into 1/4-inch thick slices.
- Drizzle a generous amount of chimichurri sauce over the sliced steak and serve immediately.
Notes
Allow the chimichurri sauce to sit at room temperature for the best flavor. You can prepare it a day in advance and store it covered in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
