Chimichurri Steak

Treat yourself to this incredible chimichurri steak! The combo of tender flank steak and flavorful sauce is a match made in heaven. Perfect for family gatherings, barbecues, or a cozy dinner at home, this dish offers a delightful mix of fresh herbs and robust flavors that will impress everyone at your table.

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes just 25 minutes from start to finish, making it perfect for busy weeknights.
• Bursting with Flavor: The chimichurri sauce adds a zesty kick that elevates the steak to new heights.
• Versatile: Serve it with your favorite sides or use the leftovers in salads or sandwiches for a delicious meal.
• Impressive Presentation: The vibrant colors of the chimichurri sauce make this dish look as good as it tastes.
• Suitable for Various Occasions: Whether it’s a casual dinner or a special celebration, this dish fits right in.

Tools and Preparation

To make the best chimichurri steak, you’ll need a few essential tools. These items will help ensure your cooking experience is smooth and enjoyable.

Essential Tools and Equipment

• Cast-iron skillet or grill pan
• Medium bowl
• Paper towels
• Cutting board
• Knife

Importance of Each Tool

• Cast-iron skillet or grill pan: Perfect for achieving that ideal sear on the steak, creating a mouthwatering crust while keeping the inside juicy.
• Medium bowl: Essential for mixing the chimichurri sauce ingredients thoroughly to blend the flavors beautifully.
• Knife: A sharp knife is important for slicing the steak against the grain, ensuring tender bites every time.

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 leaves, finely chopped (or 1 tbsp dried oregano if fresh isn’t available)
• 1/2 cup extra virgin olive oil
• 2 tbsp red apple vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper

How to Make Chimichurri Steak

Step 1: Prepare the Steaks

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

Step 2: Make the Chimichurri Sauce

In a medium bowl, combine:
* Fresh parsley leaves
* Minced garlic
* Fresh oregano

Add:
* Olive oil
* Red apple vinegar
* Red pepper flakes
* Salt
* 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.

Step 3: Season the Steaks

Pat the steaks dry with paper towels to remove any surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.

Step 4: Heat Your Pan

Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly.

Step 5: Sear the Steaks

Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes or until a deep, golden-brown crust forms. Flip and cook for another 3-4 minutes on the other side for medium-rare. Adjust cooking time based on your preferred doneness.

Step 6: Resting Time

Transfer steaks to a cutting board and loosely cover with foil. Allow them to rest for 5-10 minutes to redistribute juices.

Step 7: Slice and Serve

After resting, slice steaks against the grain into 1/4-inch thick slices. Arrange on a serving plate or individual plates. Drizzle generous amounts of chimichurri sauce over sliced steak.

Step 8: Enjoy!

Serve immediately with extra chimichurri sauce on the side for dipping. Enjoy your delicious chimichurri steak!

How to Serve Chimichurri Steak

Serving chimichurri steak is an opportunity to elevate your dining experience. The vibrant flavors of the chimichurri sauce complement the juicy steak beautifully, making it a delightful meal for any occasion.

Classic Pairings

• With a Fresh Salad: A simple mixed green salad with vinaigrette balances the richness of the steak.
• On Grilled Vegetables: Charred veggies like zucchini and bell peppers add color and flavor while keeping the meal light.
• With Crusty Bread: Serve with slices of crusty bread to soak up the delicious chimichurri sauce.

Unique Serving Ideas

• Tacos: Use sliced chimichurri steak in soft tortillas topped with avocado and cilantro for a tasty twist.
• On a Platter: Arrange sliced steak on a wooden board with small bowls of extra chimichurri and sides for sharing.
• Over Rice or Quinoa: Serve over a bed of fluffy rice or quinoa to create a hearty, satisfying dish.

How to Perfect Chimichurri Steak

Perfecting your chimichurri steak requires attention to detail and a few key techniques. Follow these tips to ensure your steak turns out flavorful and tender every time.

• Use High-Quality Steaks: Select well-marbled cuts like ribeye or New York strip for tenderness and flavor.
• Let It Rest: Allowing the steak to rest after cooking helps retain its juices, resulting in a more succulent bite.
• Marinate Before Cooking: For added flavor, consider marinating the steak in some chimichurri sauce for at least an hour before grilling or searing.
• Sear at High Heat: A hot pan creates a perfect crust, enhancing both texture and taste. Make sure your pan is preheated properly.
• Slice Against the Grain: Cutting against the grain ensures each bite is tender and easy to chew, maximizing enjoyment.

Best Side Dishes for Chimichurri Steak

Pairing side dishes with chimichurri steak can enhance your meal’s overall appeal. Here are some delicious options that complement this dish perfectly.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide comfort and richness alongside the robust flavors of the steak.
2. Roasted Asparagus: Lightly seasoned asparagus roasted until tender adds a fresh crunch that contrasts nicely with the juicy meat.
3. Coleslaw: A tangy coleslaw brings brightness to the plate, balancing the richness of the steak with its crisp texture.
4. Corn on the Cob: Grilled corn brushed with butter offers sweetness that pairs wonderfully with savory chimichurri flavors.
5. Baked Sweet Potatoes: Sweet potatoes baked until soft provide a naturally sweet counterpart that complements every bite of steak.
6. Mediterranean Couscous Salad: Light and fluffy couscous mixed with herbs, vegetables, and lemon creates a refreshing side that enhances your meal’s flavor profile.

Common Mistakes to Avoid

Cooking Chimichurri Steak can be straightforward, but there are common mistakes that can affect the final result. Here are some pitfalls to watch out for:

• Bold seasoning: Not seasoning the steak enough can lead to bland flavors. Make sure to generously season with salt and pepper before cooking.

• Skipping resting time: Cutting into the steak too soon after cooking will cause juices to run out. Let the steak rest for at least 5-10 minutes to keep it juicy.

• Ignoring room temperature: Cooking cold steaks straight from the fridge can result in uneven cooking. Allow your steaks to sit at room temperature for 30-45 minutes before cooking.

• Overcooking: Cooking the steak for too long can make it tough. Use a meat thermometer to check for doneness, especially if you prefer medium-rare.

• Not letting chimichurri marinate: Serving chimichurri sauce immediately can miss out on flavor depth. Let it sit at room temperature for at least 10 minutes to meld the flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Chimichurri Steak in an airtight container.
• It will last up to 3 days in the refrigerator.
• Keep the chimichurri sauce separate if possible to maintain freshness.

Freezing Chimichurri Steak

• Wrap the steak tightly in plastic wrap or aluminum foil.
• Place it in a freezer-safe bag or container for up to 3 months.
• For best results, freeze without chimichurri sauce.

Reheating Chimichurri Steak

• Oven: Preheat the oven to 350°F (175°C) and place the steak on a baking sheet. Heat for about 10-15 minutes or until warmed through.

• Microwave: Place the steak on a microwave-safe plate and cover loosely. Heat in 30-second intervals until warmed, checking frequently to avoid overcooking.

• Stovetop: Heat a skillet over medium heat and add a bit of oil. Sear each side of the steak for about 2-3 minutes until warmed through.

Frequently Asked Questions

Here are some common questions regarding Chimichurri Steak that many home cooks might have.

What is Chimichurri Steak?

Chimichurri Steak is a flavorful dish featuring grilled or seared steak topped with a vibrant chimichurri sauce made from fresh herbs, garlic, and vinegar.

How do I make Chimichurri sauce?

To make Chimichurri sauce, combine parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and black pepper in a bowl. Let it marinate before serving.

Can I use other cuts of beef for Chimichurri Steak?

Yes! While ribeye and New York strip are great options, you can also use flank steak or sirloin for delicious results.

How do I store leftover Chimichurri Steak?

Store leftover Chimichurri Steak in an airtight container in the refrigerator for up to three days. For longer storage, freeze it wrapped tightly.

Is Chimichurri sauce spicy?

Chimichurri sauce has a mild heat level due to red pepper flakes. You can adjust the spice by adding more or less according to your preference.

Final Thoughts

Chimichurri Steak is not just tasty; it’s versatile too! This dish allows you to explore various cuts of beef and customize your chimichurri with different herbs or spices. Give this recipe a try and enjoy a delightful meal that impresses family and friends alike!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chimichurri Steak

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 2

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Description

Treat yourself to a mouthwatering Chimichurri Steak that brings together the rich flavors of perfectly seared beef and a vibrant, herbaceous chimichurri sauce. This dish is not only quick and easy to prepare—taking just 25 minutes from start to finish—but also impressively versatile, making it perfect for family gatherings, barbecues, or cozy dinners at home. The zesty chimichurri sauce adds a delightful kick, transforming your steak into an unforgettable meal. Pair this dish with your favorite sides or use leftovers for creative meals the next day.

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Ingredients

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• 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 apple vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper

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Instructions

1. Remove steaks from the refrigerator and let them come to room temperature for 30-45 minutes.
2. In a medium bowl, combine finely chopped parsley, minced garlic, chopped oregano, olive oil, red apple vinegar, red pepper flakes, salt, and black pepper. Stir well and let it sit for at least 10 minutes to meld the flavors.
3. Pat the steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
4. Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes until very hot. Add olive oil and swirl to coat.
5. Sear the steaks without moving them for 3-4 minutes until a deep crust forms. Flip and cook for another 3-4 minutes for medium-rare (adjust cooking time based on preference).
6. Transfer the steaks to a cutting board, loosely cover with foil, and rest for 5-10 minutes.
7. Slice against the grain into 1/4-inch thick pieces and drizzle with chimichurri sauce before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling/Searing
• Cuisine: Argentinian

Nutrition

• Serving Size: Approximately 6 oz (170g)
• Calories: 450
• Sugar: 0g
• Sodium: 900mg
• Fat: 35g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 90mg