Chimichurri Steak: A Flavorful Feast for Beginner Cooks
Chimichurri Steak combines tender steak with a vibrant, herbaceous chimichurri sauce. It’s an easy recipe perfect for beginner cooks, delivering a restaurant-quality meal at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Pan-Searing, Grilling
- Cuisine: American, Argentinian
Ingredients
Scale
For the 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
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- ½ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper
Instructions
- Prepare the Steaks: Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly. Beginner Note: Bringing the steaks to room temperature allows for more even cooking and prevents the center from being cold while the outside is cooked. Patting the steaks dry with paper towels removes excess moisture, which helps create a good sear.
- 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 best results, let it sit at room temperature. Beginner Note: Letting the chimichurri sauce sit allows the flavors to deepen and combine. You can make the sauce ahead of time and store it in the refrigerator. Use a whisk or a fork to thoroughly mix the ingredients.
- 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. Beginner Note: Patting the steaks dry ensures a good sear and prevents steaming. Season the steaks generously for a flavorful crust. Press the seasoning into the meat to help it adhere.
- Sear the Steaks: 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. Beginner Note: A very hot pan is essential for creating a good sear. Avoid moving the steaks while searing to allow a crust to form. Use tongs to flip the steaks. Use a timer to ensure even cooking.
- 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. Beginner Note: Resting the steaks allows the juices to redistribute, resulting in a more tender and juicy steak. Don’t cut into the steaks immediately after cooking.
- Slice and Serve: 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. Serve immediately with extra chimichurri sauce on the side for dipping. Enjoy! Beginner Note: Slicing against the grain makes the steak more tender. Use a sharp knife for clean slices. Serve the steak immediately after slicing.
Notes
- Use a meat thermometer for accurate doneness.
- Don’t overcrowd the skillet.
- Make chimichurri ahead of time.