Description
Indulge in perfectly seared steak paired with a bright, herbaceous chimichurri sauce for a delightful culinary experience.
Ingredients
Scale
- 2 ribeye or New York strip steaks (about 1.5 inches thick)
- 2 tbsp olive oil (for cooking)
- 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
- 1/2 cup extra virgin olive oil (for chimichurri)
- 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
- Bring steaks to room temperature: Remove your steaks from the refrigerator 30-45 minutes prior to cooking.
- Prepare the chimichurri sauce: In a medium bowl, combine chopped parsley, minced garlic, and oregano. Pour in the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir until blended and let sit for at least 10 minutes.
- Prepare the steaks: Pat your steaks dry with a paper towel and season generously with salt and black pepper.
- Cook the steaks: Heat your cast-iron skillet or grill pan over high heat. Add 2 tablespoons of olive oil, and once it shimmers, place your steaks in the pan. Sear for 3-4 minutes, flip and cook for another 3-4 minutes for medium-rare.
- Rest the steaks: Transfer the steaks to a cutting board and cover them with foil. Let rest for 5-10 minutes.
- Slice and serve: Slice against the grain, drizzle with chimichurri sauce, and serve with extra chimichurri on the side.
Notes
For best flavor, prepare the chimichurri sauce a day in advance. Use a meat thermometer for perfect doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 0g
- Sodium: 610mg
- Fat: 42g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg