Chimichurri Steak with Garlicky Parsley and Golden-Brown Crust
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
Choose 1½-inch-thick ribeye or New York strip steaks with good marbling for added flavor and tender texture. Chimichurri sauce pairs well with these steaks because of its pungent garlic and herb flavors from parsley and oregano combined with red wine vinegar and red pepper flakes.
The steaks are flavored with olive oil, salt, and freshly ground pepper. The focus of this meal is the meat. Fresh parsley and oregano are used to make chimichurri sauce, and fresh garlic is added for flavor. Additional ingredients in chimichurri sauce include extra-virgin olive oil, red wine vinegar, and red pepper flakes to give the sauce some heat without overpowering other flavors.
Once the sauce has sat for at least 10 minutes, pat steaks dry and season before cooking to enhance flavor. Hot pan confirmations for cooking include using a cast-iron skillet or grill pan and seeing oil shimmer. Don't move the steaks during the first 3 to 4 minutes of cooking, the most common reason steaks don't get a good sear.
Let the cooked steaks rest under foil for 5 to 10 minutes. Thinly slice the steaks against the grain to a thickness of about ¼ inch and serve with chimichurri sauce. Suggested side dishes include roasted vegetables, roasted potatoes, other grilled vegetables, a green salad, or bread. Keep leftover steaks and chimichurri sauce in separate airtight containers and reheat the steak to serve with chimichurri sauce.
Why this recipe works
- Well-marbled ribeye and New York strip steaks taste and feel great. A 1½-inch-thick steak forms a substantial crust.
- Fresh parsley, oregano, and raw garlic mixed into a small portion of sauce offer flavor and highlight the tastes of individual herbs against the taste of the steak.
- Red wine vinegar enhances the flavor of olive oil in chimichurri sauce. Chimichurri sauce pairs well with beef and few other ingredients.
- The recipe includes typical kitchen ingredients used to season steak and enhance other fresh herbs and ingredients in the recipe to bring out the flavor of the steak.
- A brief holding period before serving the sauce and steak can improve the taste of the meal by allowing the herbs to flavor the sauce and the steak juices to redistribute during the holding period.
- More chimichurri served with the meal can be used as a topping for roasted and grilled vegetables and potatoes, salads, and other bread items.
Ingredients
- •2 ribeye or New York strip steaks (about 1.5 inches thick)
- •2 tbsp olive oil
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •1 cup fresh parsley leaves (finely chopped)
- •3 cloves garlic (minced)
- •2 tbsp fresh oregano leaves (finely chopped, or 1 tbsp dried oregano if fresh is unavailable)
- •½ cup extra virgin olive oil
- •2 tbsp red wine vinegar
- •½ tsp red pepper flakes
- •½ tsp salt (or to taste)
- •¼ tsp freshly ground black pepper
Instructions
- 1
Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
- 2
In a medium bowl, combine the parsley, garlic, and oregano.
- 3
Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper, then stir well.
- 4
Taste and adjust seasoning if needed, then set aside for at least 10 minutes, or up to an hour, at room temperature.
- 5
Pat the steaks dry with a paper towel and generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
- 6
Place a cast-iron skillet or grill pan over high heat for 3-5 minutes, or until very hot.
- 7
Add 2 tablespoons of olive oil and swirl to coat the pan evenly; the oil should shimmer but not smoke excessively.
- 8
Place the steaks in the hot pan and sear without moving for 3-4 minutes, until a deep golden-brown crust forms.
- 9
Flip the steaks and cook for another 3-4 minutes for medium-rare, adjusting the time for preferred doneness.
- 10
Transfer the steaks to a cutting board, loosely cover with foil, and rest for 5-10 minutes.
- 11
Slice the steaks against the grain into 1/4-inch thick slices and arrange on serving plates.
- 12
Drizzle generously with chimichurri sauce and serve immediately with extra sauce on the side.
FAQ
Nutrition (per serving)
Calories
590
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