Steak with Chimichurri Sauce (Printable Version)
Juicy ribeye steaks pair perfectly with zesty chimichurri, ideal for quick, flavorful dining any night.
# Ingredients:
→ Steak
01 -
2 boneless ribeye steaks, each approximately 2.5 cm thick
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
1 tablespoon olive oil, for cooking
→ Chimichurri Sauce
05 -
A small bunch of fresh flat-leaf parsley
06 -
A small bunch of fresh cilantro
07 -
2 garlic cloves
08 -
1 small red chili
09 -
2 tablespoons red wine vinegar
10 -
3 tablespoons extra virgin olive oil
11 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Generously season both sides of the ribeye steaks with salt and freshly ground black pepper. Allow the steaks to marinate at room temperature for 15 minutes.
02 -
In a food processor, pulse together the parsley, cilantro, garlic, and red chili until finely chopped. Transfer to a bowl, stir in the red wine vinegar and extra virgin olive oil, then season with salt and pepper to taste. Set aside for flavors to develop.
03 -
Preheat a grill or cast-iron skillet over high heat until hot. If using a skillet, add a small amount of olive oil to coat the base.
04 -
Place the steaks on the grill or skillet. Sear undisturbed for 4–5 minutes to develop a crust. Flip the steaks with tongs and continue cooking for an additional 3–4 minutes for medium-rare or until preferred doneness is achieved.
05 -
Transfer the cooked steaks to a cutting board, tent loosely with foil, and let rest for 5–10 minutes to allow juices to redistribute.
06 -
Cut the steaks against the grain into slices. Arrange the steak on a serving platter and generously drizzle with chimichurri sauce before serving.
# Notes:
01 -
Allowing the steaks to rest after cooking ensures optimal tenderness and juiciness.