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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Table of Contents
STEAK AND CHIMICHURRI
Equipment
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
- Remove steaks from refrigerator 30 minutes before beginning.
- 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)
- Season steaks with 1 tsp salt and ½ tsp of black pepper.
- Add a drizzle of olive oil into a heated cast iron skillet or grill.
- Cook steaks on both sides over medium high heat, until your desired meat doneness.
- Once steaks reach desired internal temp - transfer to cutting board and allow to rest 5 minutes before slicing.
- Serve with chimichurri sauce.
Notes
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
