Chimichurri Steak

Why You’ll Love This Recipe

I enjoy how this recipe combines a deeply seared, tender steak with a bright and zesty chimichurri sauce. The contrast between the richness of the meat and the freshness of the herbs makes every bite balanced and satisfying. I also like how quickly it cooks, making it perfect for both weeknights and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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)
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Directions

I start by removing the steaks from the refrigerator about 30 to 45 minutes before cooking so they can come to room temperature, which helps them cook more evenly.

While the steaks rest, I prepare the chimichurri sauce. I combine the parsley, garlic, and oregano in a bowl, then add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. I stir everything together and let it sit for at least 10 minutes so the flavors can develop.

Next, I pat the steaks dry with a paper towel to help achieve a good sear. I season both sides generously with salt and freshly ground black pepper, pressing it into the meat.

I heat a cast-iron skillet or grill pan over high heat for a few minutes until very hot. I add olive oil and swirl it around the pan. Once the oil is shimmering, I carefully place the steaks in the pan and let them sear without moving for about 3 to 4 minutes until a deep crust forms.

I flip the steaks and cook for another 3 to 4 minutes for medium-rare, adjusting the time depending on my preferred doneness. After cooking, I transfer the steaks to a cutting board and loosely cover them with foil, letting them rest for 5 to 10 minutes.

Once rested, I slice the steaks against the grain into thin slices and arrange them on a serving plate. I drizzle a generous amount of chimichurri sauce over the top and serve the rest on the side.

Servings and timing

This recipe makes 4 servings. I spend about 15 minutes on preparation and around 10 minutes cooking, making the total time approximately 25 minutes.

Variations

I sometimes use flank steak or skirt steak instead of ribeye or strip for a more traditional approach. If I want a spicier sauce, I increase the red pepper flakes. I also like adding a squeeze of lemon juice to the chimichurri for extra brightness.

storage/reheating

I store leftover steak in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet or enjoy it cold in salads or sandwiches. I keep the chimichurri sauce separate and add it fresh when serving.

FAQs

Can I grill the steak instead of using a pan?

I often grill the steak, and it adds a delicious smoky flavor that pairs perfectly with the chimichurri.

What cut of steak works best?

I prefer ribeye or New York strip for tenderness, but flank or skirt steak also works well.

How do I know when the steak is done?

I use a meat thermometer or check the firmness to match my preferred doneness.

Can I make chimichurri ahead of time?

I usually make it a few hours in advance, and it tastes even better as the flavors develop.

Should I slice the steak before serving?

I like slicing it against the grain because it makes the meat more tender and easier to eat.

Conclusion

I find this chimichurri steak to be a simple yet flavorful dish that never disappoints. It’s quick to prepare, packed with bold taste, and perfect for elevating any meal with minimal effort.