Description
A vibrant and flavorful Chimichurri Flank Steak featuring perfectly seared ribeye or New York strip steaks paired with fresh, zesty chimichurri sauce made from parsley, garlic, oregano, and red wine vinegar. Juicy medium-rare steak balanced by a tangy herb sauce, perfect for any meal.
Ingredients
- For the Steak:
- 2 ribeye or New York strip steaks, ~1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
- 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
- Bring steaks to room temperature for 30–45 minutes before cooking.
- Prepare chimichurri sauce: combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Rest 10 minutes.
- Pat steaks dry and season generously with salt and pepper.
- Heat cast-iron skillet or grill pan over high heat 3–5 minutes. Add olive oil and coat pan.
- Sear steaks 3–4 minutes per side for medium-rare. Adjust time for preferred doneness.
- Rest steaks 5–10 minutes covered loosely with foil.
- Slice against the grain into 1/4-inch thick slices. Drizzle chimichurri over steaks and serve immediately with extra sauce on the side.
Notes
- Room temperature steaks ensure even cooking.
- Patting steaks dry helps develop a better crust.
- Chimichurri can be made ahead and refrigerated up to 24 hours.
- Adjust red pepper flakes for desired heat.
- Cast-iron skillet or grill pan gives best sear.
- Resting steak is crucial for juicy slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian