Ingredients
Scale
For the steak:
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
- In a medium bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let sit for at least 10 minutes.
- Pat steaks dry and season generously with salt and pepper.
- Heat a cast-iron skillet or grill pan over high heat. Add olive oil and swirl to coat.
- Sear steaks for 3-4 minutes per side for medium-rare, adjusting for preferred doneness.
- Transfer steaks to a cutting board, loosely cover with foil, and rest for 5-10 minutes.
- Slice against the grain and drizzle with chimichurri sauce. Serve with extra sauce on the side.
Notes
- Use high-quality, well-marbled steaks for the best flavor and texture.
- For a spicier sauce, increase the amount of red pepper flakes.
- Brush chimichurri sauce over steaks during the last minute of cooking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling / Pan-searing
- Cuisine: American, Argentinian