Chimichurri Steak is an easy Argentinean-inspired dish. Spoon the flavorful chimichurri sauce onto the tender and juicy steak.
Servings: 4 people
- 12 ounces steak rib eye, sirloin, T-bone or skirt steak
- Salt and pepper for seasoning
- 1 tablespoon olive oil
- 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
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.
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.
- 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
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