Steak With Chimichurri Sauce
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
2
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Calories
101351 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American, Argentinian
Steak With Chimichurri Sauce
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Learn how to prep steak with the reverse sear method and a fresh homemade chimichurri sauce so you’ll never need to revisit a steakhouse.
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Ingredients
Chimichurri
- 1 c flat-leaf parsley packed, fresh
- ½ c oregano packed, fresh
- ½ c extra virgin olive oil
- 6 cloves garlic
- 1 ½ tbsp red wine vinegar
- 2 tsp red pepper flakes
- ½ tsp kosher salt Diamond Kosher salt
- ¼ tsp black pepper
Steak
- 16 oz steak ribeye or any cut of your choice
- kosher salt
- black pepper
- neutral oil
Instructions
Chimichurri
- Combine all the ingredients in a food processor.
- Blend until the herbs are chopped, but not too fine. Don’t overprocess this, or it will be mushy. See photo for target consistency.
- Taste the chimichurri and adjust seasoning based on your preference.
- Set aside until steak is ready to eat.
Reverse-Seared Ribeye Steak
- You can use any cut of steak with chimichurri, but we're going to use ribeye in this recipe. Remove ribeye from the fridge and generously sprinkle kosher salt all over. Let sit on a cooling rack over a sheet pan for 1-2 hours for a 1-1.5” thick cut for it to come to room temperature.
- Preheat an oven or convection oven to 175 °F, and when it hits temp, add the steak (on the rack and sheet pan) into the oven.
- Cook the steak until it hits your exact desired doneness temperature. Due to the low baking temperature, do not expect carryover heat, but do plan for about ~5 degrees of extra doneness from searing. Probe the very center of the steak with a thermometer or check with an instant-read thermometer to gauge doneness. It may take around 10-45 minutes, depending on steak temperature, steak thickness, and if you have the convection setting on.
- Remove the steaks and pat dry with a paper towel. There’s no need to rest the steaks. Pre-heat a cast iron skillet on high, then add a generous amount of oil and sear the steaks on high heat to get a nice browning on both sides. Be careful not to sear too long as you don’t want to really continue cooking the steak beyond ~5 degrees more internally.
- Remove the steaks from the pan and serve immediately with chimichurri.
Equipments used:
Nutrition Information
Show Details
Calories
1013.51kcal
(51%)
Carbohydrates
14.33g
(5%)
Protein
48.47g
(97%)
Fat
87.16g
(134%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
7.62g
(45%)
Monounsaturated Fat
55.02g
(275%)
Cholesterol
138.34mg
(46%)
Sodium
755.46mg
(31%)
Potassium
1008.67mg
(21%)
Fiber
7.04g
(28%)
Sugar
0.98g
(2%)
Vitamin A
3360.51IU
(67%)
Vitamin C
43.05mg
(48%)
Calcium
274.49mg
(27%)
Iron
11.05mg
(61%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 101351 kcal
% Daily Value*
| Calories | 1013.51kcal | 51% |
| Carbohydrates | 14.33g | 5% |
| Protein | 48.47g | 97% |
| Fat | 87.16g | 134% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7.62g | 45% |
| Monounsaturated Fat | 55.02g | 275% |
| Cholesterol | 138.34mg | 46% |
| Sodium | 755.46mg | 31% |
| Potassium | 1008.67mg | 21% |
| Fiber | 7.04g | 28% |
| Sugar | 0.98g | 2% |
| Vitamin A | 3360.51IU | 67% |
| Vitamin C | 43.05mg | 48% |
| Calcium | 274.49mg | 27% |
| Iron | 11.05mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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