Chimichurri Steak

Cozy Chimichurri Steak Recipe

Imagine biting into a tender, juicy ribeye steak, the flavors of garlic and fresh herbs dancing across your taste buds. The first bite brings on familiar warmth, reminiscent of family dinners gathered around a table, each person sharing laughter and stories while savoring their favorite comfort foods. That’s the essence of this Chimichurri Steak—a dish that effortlessly combines rich culinary tradition with the simplicity of home cooking. With its vibrant chimichurri sauce, this recipe will not only impress your guests but also create a lasting memory of a cozy gathering. Perfect for an easy weeknight dinner or a special weekend feast, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Flavor Explosion: The bright, zesty chimichurri sauce perfectly complements the rich flavor of the steak, creating a delightful balance.
• Simple Ingredients: With just a handful of fresh ingredients, this recipe captures the essence of hearty, homemade cooking.
• Quick Preparation: From the grill to your table in under 30 minutes, perfect for busy weeknights.
• Crowd-Pleaser: Impress your friends and family with a dish that feels gourmet but is super easy to make.
• Customizable Flavors: Make it your own with variations—add more spice, switch up herbs, or layer on some toppings!

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

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

2. 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 best results, let it sit at room temperature.

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

4. 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. Carefully place the steaks in the hot pan. Sear without moving for about 3-4 minutes on the first side, 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. 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. 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 immediately with extra chimichurri sauce on the side for dipping. Enjoy!

Fun Ways to Customize It

• Zesty Citrus: Add a tablespoon of lemon or lime juice to the chimichurri for a bright, refreshing twist.
• Mild or Fiery: Adjust the heat by increasing the red pepper flakes for a spicy kick or omitting them for a more mellow flavor.
• Savory Add-ins: Enhance the sauce with finely chopped shallots or capers for an extra layer of depth and richness.
• Top it Off: Consider adding crumbled feta cheese or grilled vegetables on top of the steak for a colorful, flavorful addition.

Chef Emma’s Helpful Tips

• Make-Ahead Chimichurri: Prepare the chimichurri sauce a few hours (or even the day) before to allow the flavors to fully develop and deepen.
• Slicing Secrets: Always slice against the grain to ensure tender pieces of steak that are easy to chew.
• Storage Suggestions: Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to one week. It’s perfect on grilled chicken or veggies!
• Steak Perfection: If you’re unsure about cooking times, use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.

Nutrition Information per Serving

• Serving Size: 1 steak portion with sauce
• Calories: 650
• Carbohydrates: 2g
• Sugar: 0g
• Fat: 52g
• Protein: 48g
• Sodium: 700mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! The chimichurri can be made a few hours ahead or even the day before to enhance the flavors.

Can I use different ingredients?
Yes! Feel free to explore different herbs in your chimichurri, like cilantro or basil, depending on your preference.

How do I store leftovers?
Store any leftover steak in an airtight container in the refrigerator for up to three days. Reheat gently in a frying pan to avoid overcooking.

How long does it last?
Leftover chimichurri will last about a week in the fridge, making it a versatile sauce for other meals.

Wrapping It Up

The Chimichurri Steak combines rich flavors and a burst of vibrant freshness that feels like a warm hug for your taste buds. Whether you’re gathering around the table for a special occasion or enjoying a cozy night in, this recipe is sure to satisfy. Save this Chimichurri Steak to your favorite Pinterest board so it’s ready when you need a cozy treat!

Cozy Chimichurri Steak Recipe

---

• Author: Chef Emma
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Save Recipe Recipe Saved

Pin Recipe

Description

A tender, juicy ribeye steak topped with vibrant chimichurri sauce, perfect for family dinners or quick weeknight meals.

---

Ingredients

Scale 1x2x3x

• 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

---

Instructions

1. Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
2. Combine the parsley, garlic, and oregano in a medium bowl. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside for at least 10 minutes.
3. Pat the steaks dry with a paper towel and generously season both sides with salt and black pepper.
4. Place a cast-iron skillet or grill pan over high heat. Heat for 3-5 minutes, then add the olive oil.
5. Carefully place the steaks in the hot pan. Sear for 3-4 minutes on the first side and then flip to cook for another 3-4 minutes for medium-rare.
6. Transfer the steaks to a cutting board and cover loosely with foil. Allow to rest for 5-10 minutes.
7. Slice the steaks against the grain into 1/4-inch thick slices. Arrange on a serving plate and drizzle chimichurri sauce over the steak.
8. Serve immediately with extra chimichurri sauce on the side for dipping.

Notes

For best results, let chimichurri sauce sit at room temperature to allow flavors to meld. Use a meat thermometer for perfect doneness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 0g
• Sodium: 700mg
• Fat: 52g
• Saturated Fat: 12g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 48g
• Cholesterol: 150mg

Keywords: chimichurri steak, ribeye, cooking steak, weeknight dinner, easy recipe