Chimichurri Steak
Chimichurri Steak is an easy Argentinean-inspired dish. Spoon the flavorful chimichurri sauce onto the tender and juicy steak.
Servings: 4 people
Calories: 458kcal
Ingredients
Steak:
- 12 ounces steak rib eye, sirloin, T-bone or skirt steak
- Salt and pepper for seasoning
- 1 tablespoon olive oil
Chimichurri Sauce:
- 3/4 cup flat leaf parsley finely chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon red pepper flakes optional
Instructions
Pan-Seared Steak
- Remove steaks from refrigerator 30 minutes before cooking.
- Rub steak with ½ tablespoon of olive oil, and season generously with salt and pepper.
- Heat a cast iron skillet over high heat and add ½ tablespoon oil.
- Add steak when it begins to smoke. This is necessary in order to get a good sear.
- Sear steaks for 3-4 minutes each side to desired doneness (see note).
- Let it rest for about 5 minutes before cutting.
Chimichurri Sauce
- Finely chop the parsley leaves.
- Pulse parsley, garlic, and red pepper flakes in food processor until coarsely pureed.
- Add oregano and vinegar and pulse to combine.
- Transfer the mixture to a small-medium bowl. Whisk in olive well and mix well.
- Test taste and adjust seasoning.
- Spoon the chimichurri sauce onto the steak.
Notes
Steak doneness:
- Rare Steak – 125°F (52°C), cool red center
- Medium Rare Steak – 135°F (57°C), warm red center
- Medium – 145°F (63°C), warm pink center
- Medium Well Steak – 150°F (66°C), slightly pink center
- Well Done Steak – 160°F(71°C), little or no pink
Nutrition
Calories: 458kcal | Carbohydrates: 2g | Protein: 17g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 60mg | Potassium: 309mg | Vitamin A: 1110IU | Vitamin C: 15.7mg | Calcium: 34mg | Iron: 2.6mg | Net Carbs: 2g