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Chimichurri Steak

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Juicy, perfectly seared steak topped with fresh and vibrant chimichurri sauce. A bold and flavorful main dish for any occasion.

Ingredients

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 (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 black pepper

Instructions

Remove steaks from the refrigerator 30–45 minutes before cooking to bring to room temperature.
In a bowl, combine parsley, garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and let sit for at least 10 minutes to allow flavors to develop.
Pat steaks dry with paper towels. Season generously with salt and black pepper on both sides.
Heat a cast-iron skillet or grill pan over high heat for 3–5 minutes until very hot. Add olive oil.
Sear steaks for 3–4 minutes on one side without moving until a golden crust forms. Flip and cook another 3–4 minutes for medium-rare (adjust to preferred doneness).
Transfer steaks to a cutting board and let rest for 5–10 minutes.
Slice steaks against the grain into thin slices.
Drizzle chimichurri sauce over the steak and serve immediately with extra sauce on the side.

Notes

Use well-marbled steaks like ribeye for best flavor and tenderness.
Letting the steak rest ensures juicy results.
Adjust red pepper flakes for spice level.
For extra flavor, brush chimichurri on the steak during the last minute of cooking.

Find it online: https://allrecipesmade.com/chimichurri-steak/