Steak Chimichurri
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Calories
591 kcal
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Course
Main Course
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Cuisine
Argentinian
Steak Chimichurri
Description
The Steak Chimichurri recipe uses cuts like strip or rib eye steak, each about 3/4-inch thick, allowing for quick grilling to medium-rare doneness. Steaks are coated in a generous amount of chimichurri sauce, both a marinade and finishing condiment, which typically includes herbs, garlic, vinegar, and oil. The marinating step for 2 to 6 hours enhances the steak’s flavor and tenderizes the meat slightly.
Grilling over high heat imparts a charred exterior while keeping the interior juicy and tender. Brushing the steak with chimichurri during grilling adds layers of flavor and moisture. After resting, slicing the steak and serving with reserved chimichurri allows diners to control the amount of sauce they want.
This dish highlights the balance between grilled meat and a fresh, tangy sauce that can be enjoyed as a main course for a casual or special meal.
Additionally, the optional note suggests cutting the cooked steak into bite-sized cubes, skewering with toothpicks, and serving with chimichurri as a flavorful appetizer.
Ingredients
- Four (1/2 to 3/4 pound) strip steak 3/4-inch (2 cm) thick, or rib eye steak
- chimichurri
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Place the steaks in a large, nonreactive baking dish. Pour 1/3 cup of the chimichurri in a small dish and pour the rest of the chimichurri over the steaks. Turn the steaks to coat both sides. Cover and refrigerate both the wee amount of chimichurri and the chimichurri-doused steaks, turning occasionally, for at least 2 hours or up to 6 hours.
- Remove the steaks from the refrigerator 30 minutes before grilling. Prepare a charcoal or gas grill for direct grilling over high heat.
- Grill the steaks directly over the hottest part of the grill, turning and brushing with the marinade once, until nicely charred and cooked to your liking, 3 1/2 to 5 minutes per side for medium-rare.
- Let the steaks rest for a few minutes or more. Slice and serve with the reserved chimichurri on the side for drizzling.
Notes
- Marinate the steaks in chimichurri for at least 2 hours, up to 6 hours, to deepen flavor and tenderize.
- Remove steaks from the refrigerator 30 minutes before grilling to bring to room temperature for even cooking.
- Grill over high heat, turning once and brushing with marinade once to achieve a good char and medium-rare doneness.
- Rest steaks after grilling to retain juices before slicing and serving with extra chimichurri.
- As an alternative serving, cut grilled steak into cubes, skewer with toothpicks, and offer chimichurri as a dipping sauce for appetizers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 591kcal | 30% |
| Protein | 46g | 92% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 138mg | 46% |
| Sodium | 118mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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