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Chimichurri Steak sliced against the grain on a wooden cutting board with vibrant green chimichurri herb sauce drizzled over golden seared ribeye slices

Chimichurri Steak

Perfectly seared ribeye or New York strip steak with a deep golden crust, sliced against the grain and drizzled with a bold Argentine-inspired chimichurri sauce made from fresh parsley, garlic, oregano, red wine vinegar, and olive oil. Restaurant-quality weeknight dinner ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Argentine
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye or New York strip steaks about 1.5 inches thick
  • 2 tbsp olive oil for searing
  • salt and freshly ground black pepper generous amount, pressed firmly into both sides of meat
  • 1 cup fresh flat-leaf parsley leaves finely chopped
  • 3 cloves garlic minced
  • 2 tbsp fresh oregano leaves finely chopped, or 1 tbsp dried oregano
  • 1/2 cup extra virgin olive oil for chimichurri sauce
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt for chimichurri sauce, or to taste
  • 1/4 tsp freshly ground black pepper for chimichurri sauce

Equipment

  • Cast-iron skillet or grill pan
  • Medium mixing bowl
  • Paper towels
  • Cutting board
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Remove steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature for even cooking.
  2. Make the chimichurri sauce. In a medium bowl, combine finely chopped parsley, minced garlic, and oregano. Add extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well until fully combined. Taste and adjust seasoning. Set aside at room temperature for at least 10 minutes.
  3. Pat steaks completely dry on both sides with paper towels. Season both sides generously with salt and freshly ground black pepper, pressing the seasoning firmly into the surface of the meat on both sides.
  4. Place a cast-iron skillet over high heat and preheat for 3 to 5 minutes until very hot. Add olive oil and swirl to coat. The oil should shimmer immediately.
  5. Carefully lay steaks in the hot skillet. Do not move them. Sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms and the steak releases naturally from the pan. Flip once and sear for another 3 to 4 minutes for medium-rare (130 degrees F) or 4 to 5 minutes for medium (140 degrees F).
  6. Transfer steaks to a cutting board and cover loosely with aluminum foil. Rest for 5 to 10 minutes before slicing.
  7. Slice steaks against the grain into roughly 1/4-inch thick slices. Arrange on a serving plate, drizzle generously with chimichurri sauce, and serve with extra sauce on the side.

Notes

Make chimichurri sauce first and let it rest while steak comes to room temperature. Pat steaks completely dry before searing for the best crust. Do not move steaks while searing. If steak sticks when you try to flip it, it is not ready yet. Rest steaks for at least 5 minutes before slicing. Always slice against the grain. Do not freeze chimichurri sauce. Store steak and sauce separately in airtight containers. Reheat steak in a 250 degree F oven for 10 to 15 minutes. Add chimichurri only after reheating.