Steak with Chimichurri Sauce Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
7 mins
-
Servings
4
-
Calories
297 kcal
-
Course
Main Course
-
Cuisine
American
Steak with Chimichurri Sauce Recipe
Description
This Steak with Chimichurri Sauce Recipe begins by making a chimichurri sauce from finely chopped cilantro, parsley, onion, garlic, oregano, olive oil, red wine vinegar, kosher salt, and crushed red pepper. The sauce is allowed to rest for at least 10 minutes to meld flavors and can be made up to two days ahead and refrigerated. Steaks, such as ribeye or New York cuts about an inch thick, are patted dry and seasoned evenly with kosher salt, freshly ground black pepper, and garlic powder. A grill is heated to high and oiled well to get very hot before placing steaks on for a sear of about 3 minutes per side. Cooking progress is monitored with a "press test" assessing firmness to estimate doneness, continuing to grill if steaks feel too soft for medium-rare.
The chimichurri sauce provides a bright and tangy complement to the smoky grilled steak, balancing its richness with fresh herbs and acidity. This combination suits a variety of dinner settings, offering a flavorful centerpiece protein with a sauce that can be spooned generously over slices of steak.
For bone-in steaks, expect slightly longer cooking times. The recipe suggests that a proper resting period for the chimichurri enhances its flavor integration with the meat. This dish is best served freshly grilled with chimichurri applied shortly before eating.
Ingredients
For Chimichurri Sauce:
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ cup cilantro finely chopped
- ⅓ cup parsley finely chopped
- ¼ cup onion finely chopped
- 5 garlic peeled and minced, cloves
- 1 TB oregano fresh or dried
- 1 ½ tsp kosher salt not fine table salt
- ¼ tsp crushed red pepper
For Steaks:
- 4 ribeye steak at least 1" thick, or New York steak
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- garlic powder
Instructions
- Make Chimichurri Sauce: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.
- Prepare the Steaks: Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides.
- Cook: Oil grill well; using high heat, get grill smoking hot. Once very hot, place steaks on grill for 3 minutes on the first side, without moving them around. Brush tops of steaks with oil, turn them over, and grill another 2 minutes.
- Press Test: Once the exteriors are browned with nice grill lines, do the "press test" by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they're feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}
- Rest: Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more "cook time" as they rest.
- Serve: Serve steaks sliced against the grain, with chimichurri sauce generously drizzled throughout.
Notes
- Bone-in steaks require a slightly longer cooking time than boneless cuts for even doneness.
- Chimichurri sauce can be prepared 1–2 days ahead and refrigerated, allowing flavors to develop.
- Use the "press test" to check steak doneness: medium-rare steaks should feel springy but not too soft.
- After grilling, serve steaks promptly with chimichurri sauce spooned on for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 2.7g | 1% |
| Protein | 6.6g | 13% |
| Fat | 29.5g | 45% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 17mg | 6% |
| Sodium | 487.2mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
