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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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Servings: 4
Calories: 535kcal
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
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)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)
Nutrition
Serving: 1g | Calories: 535kcal | Carbohydrates: 2g | Protein: 28g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Cholesterol: 86mg | Sodium: 944mg | Fiber: 1g
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