Chimichurri Steak

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Craving a juicy steak with a flavor kick? Chimichurri steak is your answer. This dish pairs perfectly cooked beef with a zesty herb sauce. The chimichurri sauce adds a burst of fresh flavors that complement the rich, savory steak.

You’ll love how easy it is to make this meal at home. With just a few simple steps, you can create a restaurant-quality dish that will impress your family and friends. Get ready to fire up your grill or skillet and enjoy a mouthwatering steak dinner tonight!

Exact Ingredients List

Here’s what you’ll need to make this mouthwatering chimichurri steak:

For the steak:

• 2 ribeye or New York strip steaks (about 1.5 inches thick)
• 2 tbsp olive oil
• Salt and 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
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

You can adjust the amount of salt, pepper, and red pepper flakes to suit your taste. If you can’t find fresh oregano, you can use 1 tbsp of dried oregano instead.

Remember to take your steaks out of the fridge about 30-45 minutes before cooking. This will help them cook more evenly.

Instructions

Take the steaks out of the fridge 30-45 minutes before cooking. This helps them cook evenly.

Mix the chimichurri sauce ingredients in a bowl. Let it sit for at least 10 minutes to blend the flavors.

Pat the steaks dry and season them with salt and pepper. Press the seasoning into the meat.

Heat a skillet over high heat for 3-5 minutes. Add oil and swirl to coat the pan.

Put the steaks in the hot pan. Cook for 3-4 minutes on each side for medium-rare. Adjust time for your preferred doneness.

Let the steaks rest for 5 minutes after cooking. This keeps the juices in.

Slice the steaks against the grain. Serve with the chimichurri sauce on top or on the side.

Enjoy your tasty chimichurri steak! The fresh, tangy sauce pairs perfectly with the juicy meat.

Possible Substitutes List & Recipe Variations

You can easily switch up this chimichurri steak recipe to suit your tastes or what you have on hand. Here are some tasty options:

Meat substitutes:
• Skirt steak
• Flank steak
• Sirloin
• Chicken breast
• Pork chops
• Salmon

For a veggie version, try grilled portobello mushrooms or cauliflower steaks.

Herb swaps:
• Cilantro instead of parsley
• Basil for a different flavor
• Mint for a fresh twist

Acid alternatives:
• Lemon juice
• Apple cider vinegar
• White wine vinegar

Spice it up:
• Add cumin for earthiness
• Throw in some chili powder for heat
• Mix in smoked paprika for smokiness

You can also adjust the texture of your chimichurri. For a smoother sauce, blend the ingredients in a food processor. If you like it chunkier, chop everything by hand.

Try serving your chimichurri steak with:
• Grilled veggies
• Roasted potatoes
• Crusty bread
• Quinoa salad

Remember, cooking is all about having fun and making the recipe your own. Don’t be afraid to experiment!

Tips, Tricks & Storing

Let your steak rest at room temperature before cooking. This helps it cook more evenly.

Pat the meat dry with paper towels before seasoning. It creates a better sear.

Use a very hot pan or grill for the perfect crust. Wait until you see wisps of smoke before adding the steak.

Don’t move the steak while it’s cooking. Let it develop a nice crust before flipping.

For medium-rare, cook until the internal temperature reaches 135°F (57°C). Use a meat thermometer to check.

Rest your steak for 5-10 minutes after cooking. This keeps it juicy.

Make extra chimichurri sauce. It’s great on other meats, fish, or as a dip for bread.

Store leftover chimichurri in an airtight container in the fridge. Cover the surface with a thin layer of olive oil to prevent browning.

Your sauce will stay fresh for up to a week when stored properly. The flavors may even improve after a day or two!

Reheat leftover steak gently in a low oven to avoid overcooking. Slice it thinly and serve cold in salads or sandwiches.