STEAK AND CHIMICHURRI

RIBEYE STEAK AND CHIMICHURRI SAUCE are the perfect combo! Perfectly seared steak topped with a super flavorful blend of oil, garlic, parsley, vinegar and red pepper makes for the ultimate steak dinner.

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Chimichurri Steak is an Argentinean-style stake. The steak is juicy and drizzled with chimichurri sauce – made with fresh parsley, garlic, olive oil, vinegar, and red pepper flakes, it’s like a flavor bomb!

Ingredient Options:

• Yes, absolutely add more garlic if you prefer.
• If you love cilantro, this can be made into a cilantro chimichurri by using half parsley half cilantro – or full cilantro.
• Decrease or increase red pepper flakes according to your heat preference.

Choosing Your Steak:

• Ribeye, strip, or sirloin are all good options, consider the thickness and your budget. Ribeye is the most marbled and flavorful, but also the most expensive. Strip steak is a good middle ground, offering good flavor and tenderness at a slightly lower price point. Sirloin is the leanest option, so marinating it in the leftover chimichurri for 30 minutes to an hour can help tenderize it.
• Aim for steaks that are at least 1 inch thick. Thinner steaks can cook through too quickly and become dry.
• Heat your cast-iron skillet or grill to medium-high heat before adding the steak. A hot pan ensures a nice sear on the outside while keeping the inside juicy.

Steak Cooking Times:

Use a meat thermometer to ensure your steak reaches your desired internal temperature.

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

What To Serve With Chimichurri Steak:

Black Bean Corn Salad – Parmesan Potato Stacks – Panzanella Salad

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STEAK AND CHIMICHURRI

Yield: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

RIBEYE STEAK AND CHIMICHURRI SAUCE are the perfect combo! Perfectly seared steak topped with a super flavorful blend of oil, garlic, parsley, vinegar and red pepper makes for the ultimate steak dinner.

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Ingredients

• 4 ribeye, strip, or sirloin steaks - at least 1" thick
• ½ cup olive oil
• 4 cloves garlic, minced
• 1 cup fresh parsley, thinly chopped
• ¼ cup red wine vinegar
• ½ teaspoon red pepper flakes
• 1 ½ tsp salt, divided
• ¾ tsp tsp ground black pepper, divided

Instructions

1. Remove steaks from refrigerator 30 minutes before beginning.
2. Prepare the chimichurri by mixing olive oil, garlic, fresh parsley, red wine vinegar, red pepper flakes, ½ tsp salt, and ¼ tsp pepper. (This can also be pulsed with a blender to make a smoother sauce)
3. Season steaks with 1 tsp salt and ½ tsp of black pepper.
4. Add a drizzle of olive oil into a heated cast iron skillet or grill.
5. Cook steaks on both sides over medium high heat, until your desired meat doneness.
6. Once steaks reach desired internal temp - transfer to cutting board and allow to rest 5 minutes before slicing.
7. Serve with chimichurri sauce.
   

Notes

Rare: 120°F (49°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)

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• 
  Knives
• 
  Mini Processor
• 
  Meat Thermometer

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 535Total Fat 46gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 33gCholesterol 86mgSodium 944mgCarbohydrates 2gFiber 1gSugar 0gProtein 28g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.