Steak Chimichurri
There is nothing more appetizing than a savory steak, but why not take it to the next level by incorporating a bright layer of flavor that appeals to both your eyes and taste buds? The contrasts in color and balanced ingredients work perfectly in this well-rounded dish.
Ingredients
- For the Steak:
- 3-4 boneless ribeyes or New York strip steaks 8-12 ounces each
- salt and pepper to taste
- For the Chimichurri:
- ½ cup parsley leaves packed
- 4 garlic cloves
- 2 red chili peppers remove seeds
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- ½ teaspoon coarse salt less if using finer salt
- ¼ teaspoon fresh cracked pepper
Instructions
- Prepare the steak
- 20 minutes prior to cooking, remove steaks from refrigerator and let sit, covered, at room temperature.
- Preheat grill or greased cast-iron pan to medium high heat. Liberally season steak with salt and pepper. Move steak to the grill or cast-iron pan and grill until slightly charred (about 4-5 minutes). Flip steaks and grill for another 3-5 minutes until medium-rare (an internal temp of 135°F). Adjust as needed to desired doneness.
- Transfer steaks to cutting board and let rest for 5 minutes before slicing.
- Prepare the chimichurri
- Finely chop parsley leaves, garlic cloves and red chili and place in a small bowl. Add olive oil, red wine vinegar, dried oregano, salt and pepper and stir until well combined. Drizzle over sliced steak.
Notes
Tip: If on a budget or cooking larger batches, lamb, pork chops, chicken or even veggies make great substitutes.