Description
A flavorful ribeye or New York strip steak topped with vibrant chimichurri sauce, perfect for any occasion.
Ingredients
Scale
- 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)
- 1/2 cup extra virgin olive oil
- 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
- Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
- Combine the parsley, garlic, and oregano in a medium bowl.
- Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper.
- Stir well to blend the ingredients and let it sit for at least 10 minutes.
- Pat the steaks dry with a paper towel to remove any surface moisture.
- Season both sides of the steaks with salt and black pepper.
- Place a cast-iron skillet over high heat and add 2 tablespoons of olive oil.
- Carefully place the steaks in the hot pan and sear for 3-4 minutes on one side.
- Flip the steaks and cook for another 3-4 minutes for medium-rare.
- Transfer the steaks to a cutting board and let rest for 5-10 minutes.
- Slice the steaks against the grain into 1/4-inch thick slices.
- Drizzle chimichurri sauce over the sliced steak and serve immediately.
Notes
Serve with extra chimichurri sauce on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 90mg