Steak with Chimichurri Sauce

Few meals win over a dinner crowd quite like juicy steak with bright homemade chimichurri sauce drizzled on top This simple method ensures each bite is tender deeply savory and alive with fresh herby tang You do not need fancy cuts or gadgets just a good ribeye and a punchy green sauce that comes together in minutes

I first put this on the table for a backyard birthday and my family polished off every last bite—now even picky eaters ask for seconds

Ingredients

• Ribeye steak: each cut about an inch thick for the perfect balance of tenderness and full beefy flavor Seek cuts that are well marbled for best juiciness
• Olive oil: for both searing the steak and blending into the chimichurri sauce Use a robust extra virgin variety for the most flavor
• Salt and black pepper: essential for bringing out the savory beef notes Fresh cracked pepper will add extra aroma
• Flat leaf parsley and fresh cilantro: these herbs give the chimichurri its vibrant color and bright earthy punch Look for crisp leaves without any yellowing
• Fresh garlic: infuses the sauce with pungent zest Choose large firm cloves without green shoots
• Red chili: adds gentle heat and beautiful color Fresher chilis will yield a brighter and slightly spicy sauce
• Red wine vinegar: brings just enough sharpness to balance the oil and compliment the meat Go for a good quality aged vinegar when you can

Step-by-Step Instructions

Season the Steaks:

Pat ribeyes dry then season generously with salt and black pepper on both sides Let rest at room temperature for at least fifteen minutes while you prep the chimichurri This helps the steak cook more evenly

Make the Chimichurri:

Roughly chop the parsley cilantro fresh garlic and red chili Add these to a food processor and pulse until everything is finely chopped but not pureed Scrape into a bowl Stir in the olive oil and red wine vinegar Mix well and taste for salt and black pepper Set aside so flavors can blend

Preheat Your Cooking Surface:

Heat a grill or cast iron skillet over high until just smoking For skillet cooking swirl a small spoonful of olive oil in the pan to coat the surface This ensures even searing and prevents sticking

Sear the Steaks:

Lay steaks onto the hot grill or skillet and let them sear without moving for four to five minutes Watch for a nicely browned crust Forming this crust locks in juices Flip and cook for three to four more minutes for medium rare adjusting time to your preferred doneness

Rest the Meat:

Transfer steaks to a cutting board Cover loosely with foil and let rest for at least five and up to ten minutes This critical step helps juices redistribute so each bite stays moist

Slice and Serve:

Use a sharp knife to slice the steak against the grain into strips Arrange on a platter Drizzle the fresh chimichurri sauce generously over the top or offer on the side for dipping

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For me the magic is always in the chimichurri sauce Every time I make it I am transported back to noisy outdoor meals with my cousins where the steak vanished in minutes and the bowl of sauce always needed refilling

Storage Tips

Leftover steak keeps well in an airtight container in the fridge for up to three days Slice before storing for faster reheating Chimichurri can be kept in a small jar with a tight lid for up to five days in the refrigerator Let it come to room temperature before using so the flavors come through

Ingredient Substitutions

If ribeye is unavailable sirloin or strip steak work well Just watch the thickness so cooking times stay similar You can swap out cilantro for more parsley if someone dislikes it or add a touch of fresh oregano for a new twist White wine vinegar will stand in if you are out of red

Serving Suggestions

Serve steak and chimichurri alongside roasted sweet potatoes grilled corn or over a bed of arugula for a hearty salad For a more festive meal offer warm crusty bread to soak up extra sauce This sauce also shines as a topping for grilled chicken or portobello mushrooms

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Cultural Notes

Chimichurri is a beloved Argentine sauce prized for its punchy raw flavor and versatility Traditionally it is paired with beef at nearly every feast and gathering in South America Mastering it transports your kitchen straight to the heart of an asado

Recipe FAQs

→ How do I achieve a perfect steak crust?

Preheat your grill or skillet until very hot, then sear steaks without moving them for several minutes. This promotes caramelization and a caramelized crust.

→ Should the steak rest after cooking?

Yes, resting allows juices to redistribute, ensuring the meat remains juicy and tender when sliced.

→ What makes chimichurri sauce unique?

This sauce blends fresh herbs, garlic, and red chili with vinegar and olive oil, bringing tangy, zesty notes to the steak.

→ Can I use other cuts of steak?

Absolutely; sirloin, strip, or filet mignon also work well with chimichurri. Just adjust cooking time depending on thickness.

→ How spicy is chimichurri sauce?

It’s typically mildly spicy, but you can control heat by adjusting the amount of red chili used.

→ Is olive oil necessary for the sauce?

Yes, olive oil adds richness and helps balance the acidity from vinegar and fresh herbs.